Tako sunomono is a refreshing and light octopus salad that is perfect for hot summer days. To make this salad, you will need tako (octopus), cucumber, rice vinegar, sugar, soy sauce, sesame oil, sesame seeds, and thinly sliced red chili pepper (optional). Start by boiling the tako in salted water until tender. Once cooked, slice the tako into thin pieces. In a separate bowl, combine rice vinegar, sugar, soy sauce, sesame oil, and a pinch of salt. Mix well until the sugar is dissolved. Add the sliced tako to the dressing and let it marinate for at least 30 minutes in the refrigerator. While the tako is marinating, thinly slice the cucumber and soak it in cold water for a few minutes to make it crisp. Drain the cucumber slices and add them to the marinated tako. Toss everything together gently. Sprinkle sesame seeds and thinly sliced red chili pepper on top for added flavor and heat. Serve the tako sunomono chilled and enjoy the refreshing combination of flavors.
