Boiled Octopus and Cucumber with Mustard Sauce

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
octopus (boiled) cucumbers	15g 40g	60g 160g
Seasonings	Serves 1	Serves 4
Japanese mustard white miso sugar vinegar	- 10g 2g 8g	Japanese mustard 40g(2 1/5 tablespoons)） 8g (slightly more than 1 teaspoon) 32g(2 tablespoons) ）

１	Cut the octopus into small pieces.
２	On each side of the cucumbers, make shallow cuts on a slant, and sprinkle with salt. After they become pliant, rinse away the salt and cut into bite-size pieces.
３	Combine and stir the mustard, sugar and vinegar in a mortar. Toss the octopus and cucumber in the sauce.