醋汁章魚 Tako Sunomono (Octopus in Vinegar Dressing)

材料 Ingredients

日式醋汁 Japanese Vinegar Dressing 1 份 portion 熟章魚 Cooked octopus 1/2 磅 lb (225g) 小黃瓜 Persian cucumber 1/3 磅 lb (150g) 乾海帶芽 Dried Wakame seaweed 2 大匙 Tbs

做法

1.	準備日式醋汁。
2.	章魚和小黃瓜都斜切成薄片。
3.	海帶芽在水裡泡開，用水沖洗後濾乾。
4.	將章魚，小黃瓜和海帶芽裝盒後倒入日式醋汁。加蓋放進冰箱冰至少30分鐘。
5.	夾出章魚，小黃瓜和海帶芽擺盤，再淋上日式醋汁即可。

PROCEDURE

1.	Prepare the Japanese Vinegar Dressing.
2.	Diagonally cut the octopus and cucumber into thin slices.
3.	Soak and rehydrate the wakame seaweed in water. Rinse the seaweed and drain the water.
4.	Place the octopus, cucumber and seaweed in a container then add the Japanese Vinegar Dressing. Cover and store in the fridge for at least 30 minutes.
5.	Arrange octopus, cucumber and seaweed in a bowl. Spoon in some of the vinegar dressing.

最後更新 (Last Update): 09/18/2020
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