Cucumber and Octopus with Egg Yolk Dressing (Kyuuri to Tako no Kimi-zu-ae)
3 cucumbers (kyuuri)
1 pack boiled octopus (yude-dako)
3 egg yolk (kimi)
2 tbspvinegar (su)
1 tbsp mirin			yude-dako
1 tbsp sugar (satou)
1 tsp light soy sauce (usukuchi)
a pinch salt (shio)
3 tbsp bonito and kelp soup (dashi)
1. Cut cucumbers into 5mm thick round slices. 2. Put salt on sliced cucumber, keep two or three minutes and squeeze. 3. Wash cucumber to remove excess salt and squeeze. 4. Cut octopus into thin pieces. 5. Put egg yolks, vinegar, mirin, sugar, light soy sauce, salt and bonito and kelp soup in a bowl. Place the bowl in a pan of hot water over heat and keep stirring for 10 minutes until thick. 6. Put cucumber and octopus into individual bowls, and pour egg yolk dressing on top. Serves 4