Octopus Salad (Tako Su)

9 20 103
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 2
Octopus Salad (Tako Su)
Health Highlights


114 gm Octopus, raw (thinly sliced)
1/3 cucumber(s) Cucumber
1/2 tbsp Seaweed, wakame, dried
1/2 tbsp Sesame seeds (roasted)
3 tbsp Rice vinegar (for vinaigrette)
1 tbsp Granulated sugar (plus 1 tsp, for vinaigrette)
1 tsp Soy sauce (for vinaigrette)
1 dash Salt (for vinaigrette)
1 tsp Sesame seeds (for vinaigrette)


Slice the octopus very thinly.

Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use Japanese cutting Technique called “ Rangiri”)

In a small bowl, soak the dried seaweed in warm water. Let it soak for 15 minutes. Drain and squeeze liquid out. Set aside.

In a medium bowl, combine all the ingredients for Vinaigrette.

Add the cucumber, octopus, seaweed, and sesame seeds and toss all together.

Chill in the refrigerator for 15-30 minutes and ready to serve.

Nutrition Facts

Per Portion

Calories 103
Calories from fat 23.0
Calories from saturated fat 3.7
Total Fat 2.6 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.8 g
Cholesterol 27.2 mg
Sodium 445 mg
Potassium 304 mg
Total Carbohydrate 10.7 g
Dietary Fiber 0.7 g
Sugars 7.2 g
Protein 9.6 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.1
Vegetables 0.8

Energy sources


Meal Type(s)