Tequila-Sunomono with Cucumbers & Octopus Recipe

Name: Tequila-Sunomono with Cucumbers & Octopus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (.9 kg) octopus; 2 cucumbers; 2 cups (475 ml) of tequila; 1 cup (225 ml) of soy sauce; 1 cup (225 ml) of orange juice; 1 cup (225 ml) of dashi (fish soup stock can be found as instant mix at Asian markets; called Dashi-no-moto); 1-1/2 tbsp (20 ml) sugar; 1/2 cup (125 ml) rice vinegar; 1 package of dry fish (bonito) flakes; 2 tbsp (30 ml) of soy sauce; 2 tbsp (30 ml) of pan frying sesame seeds

Servings: persons

2 lbs (.9 kg) octopus
2 cucumbers
2 cups (475 ml) of tequila
1 cup (225 ml) of soy sauce
1 cup (225 ml) of orange juice
1 cup (225 ml) of dashi (fish soup stock can be found as instant mix at Asian markets; called Dashi-no-moto)
1-1/2 tbsp (20 ml) sugar
1/2 cup (125 ml) rice vinegar
1 package of dry fish (bonito) flakes
2 tbsp (30 ml) of soy sauce
2 tbsp (30 ml) of pan frying sesame seeds

1
Roll the cucumbers over salt and wash them with water.
2
Cut one end, dig out the seeds and fill with tequila.
3
Refrigerate overnight.
4
Clean the octopus with salt in a pot, rubbing it until the octopus is clean and the water that leaves is black (3 min).
5
Boil octopus in water with 2 tbsp (30 ml) salt for 20 minutes.
6
Let cool.
7
Mix alldashi in 1 cup (225 ml) of hot drinkable water
8
and peel the cucumbers, discarding the tequila, cut the octopuss
9
in little pieces and mix all together.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs (.9 kg) octopus, 2 cucumbers, 2 cups (475 ml) of tequila, 1 cup (225 ml) of soy sauce, and more.

Yes, Tequila-Sunomono with Cucumbers & Octopus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tequila-Sunomono with Cucumbers & Octopus

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