Octopus and Cucumber Salad in Miso Dressing

Octopus and Cucumber Salad in Miso Dressing is a refreshing Japanese dish that perfectly balances flavors and textures. With tender octopus, crisp cucumber, and aromatic myoga, all brought together by a savory miso dressing, this salad is light, refreshing, and filled with umami. 

This salad is easy and quick to make. It’s a great side dish or even a light meal, especially during warm days when you crave something cooling and healthy.

Health Benefits of the Recipe

• Octopus: Rich in lean protein, octopus provides essential amino acids with very low fat, making it a great source of nutrition for muscle growth and tissue repair.
• Cucumber: High in water content and fiber, cucumber helps with hydration and supports digestive health.
• Myoga (Japanese Ginger): Known for its anti-inflammatory properties, myoga adds a mild spice and distinct aroma.
• Miso: Made from fermented soybeans, miso is packed with probiotics that promote gut health and help improve digestion.
• Sesame Oil: Contains healthy fats and antioxidants, promoting heart health and overall wellness.

How to make the Octopus and Cucumber Salad in Miso Dressing?

This recipe involves soaking octopus and cucumber in salted water with kelp to enhance their flavor, followed by drizzling them with a delicious miso dressing. It’s simple, easy, and comes together in just 25 minutes.

List of Ingredients

• Octopus (boiled or steamed)
• Cucumber
• Myoga (Japanese ginger)
• Kelp or kombu
• Soy sauce
• White miso
• Sake
• Sesame oil
• Sugar

Prepare the Ingredients

Cut the boiled or steamed octopus into bite-sized pieces. Slice the cucumber into bellow-shaped diagonal slices and divide into 12 pieces.  In this recipe, the cucumber is cut into bellow-shaped for aesthetic purposes and to provide an interesting texture compared to straight slices. You can cut the cucumber this way or cut it into simple consecutive slices.

Salted Water Soak

In a large bowl, combine 2 cups of water with 1 teaspoon of salt. Add the octopus, cucumber, and kelp to the bowl and let them soak for 15 minutes. 

Soaking the octopus and cucumber in water with kelp and salt is a traditional Japanese technique that enhances the flavor and texture of the ingredients. The salt helps to draw out excess moisture from the cucumber, ensuring it remains crisp. 

Meanwhile, the kelp imparts a subtle umami flavor to the octopus and cucumber, enriching the overall taste of the salad. This soaking process also tenderizes the octopus, making it more palatable and enjoyable to eat.

The combination of these elements not only boosts the salad's flavor profile but also adds a depth of savory richness that is both unique and satisfying.

Chop Myoga

Cut the myoga into small pieces and set aside.

Make the Dressing

In a separate bowl, mix soy sauce, miso, sake, sesame oil, and sugar. Stir until the sugar dissolves and the dressing becomes smooth.

Combine and Serve

Drain the octopus, cucumber, and kelp, and place them on a serving plate. Drizzle the miso dressing over the top and add the chopped myoga. Serve chilled for a refreshing dish that bursts with flavor.

Alternative of Ingredients

• Octopus: If octopus is not readily available, you can substitute it with shrimp or squid for a similar texture and flavor.
• Myoga: If you can’t find myoga, use finely sliced red onion or shallots as a replacement.
• Miso: White miso is mild, but red miso or mixed miso can be used for a stronger, more robust flavor. Adjust the quantity to your taste.

Serving Suggestions

This salad is best served chilled, making it a great appetizer or side dish for a Japanese-inspired meal. Pair it with rice, grilled fish, or as part of a sushi platter. You can also serve it as a light lunch on its own.

Leftover Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, the cucumber may lose its crispness, so it’s best to enjoy the salad fresh. The dressing can be stored separately and drizzled right before serving.

FAQs 

Can I use raw octopus in this salad?
Yes, you can use raw octopus if it's sashimi-grade. However, boiling or steaming it makes it more tender.

Can I make this salad in advance?
It’s best to prepare the salad fresh. If needed, you can make the dressing in advance and store the octopus and cucumber separately to maintain their textures.

What can I serve with octopus and cucumber salad?
Serve it with steamed rice, grilled seafood, or miso soup for a complete meal. It also pairs well with sushi or tempura dishes.

Can I replace miso with another ingredient?
If you don’t have miso, a light soy sauce dressing can work as a substitute, though the flavor will differ.

Octopus and Cucumber Salad in Miso Dressing

Preparation Time: 25 minutes
Cooking time: 0 minutes
Servings: 2 servings
Calories per serving: 120 calories

Octopus and Cucumber Salad in Miso Dressing is a refreshing Japanese dish that combines tender octopus with crisp cucumber and aromatic myoga, all brought together by a savory miso dressing. This salad is perfect for a light and healthy meal or a delightful side dish, especially during warmer weather.

Ingredients:

• 100g octopus or tako (boiled or steamed)
• 1 pc cucumber
• 1 pc myoga (Japanese ginger)
• 5g kelp or kombu
• 1 tsp soy sauce
• 2 tbsp white miso
• 1/2 tbsp sake
• 1/2 tsp sesame oil
• 1 tbsp sugar

Instructions:

1. Cut the boiled/ steamed octopus into bite-sized pieces. Slice the cucumber into bellow-shaped cuts (diagonal slices) and then divide into 12 pieces.

2. Combine 2 cups of water in a large bowl with 1 teaspoon of salt. Add the octopus, cucumber, and kelp to the bowl. Let them soak for 15 minutes to absorb the flavors from the kelp.

3. Cut the myoga (Japanese ginger) into small pieces.

4. In a separate bowl, mix 2 teaspoons of soy sauce, 2 tablespoons of miso, 1/2 tablespoon of sake, 1/2 teaspoon of sesame oil, and 1 tablespoon of sugar. Stir until the sugar dissolves and the dressing is smooth.

5. Place the soaked octopus, cucumber, and chopped myoga on a serving plate. Drizzle the miso dressing over the top. Serve the salad chilled for a refreshing dish with a hint of sweetness and umami.

Nutritional Analysis per Serving:

• Calories: 120 | Fat: 4g | Carbohydrates: 10g | Protein: 10g | Fiber: 1g | Sodium: 800mg

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