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Tako to Kyuri No Sunomono (Octopus and Cucumber Salad)
Ingredients
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 2 tsp rice vinegar
  • 1 tbsp dried wakame seaweed
  • 100 g Japanese or Persian cucumber(s)
  • ½ tsp salt
  • 80 g boiled octopus
  • sesame seeds optional garnish
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