Marinated Jellyfish with Cucumber Salad Recipe

Name: Marinated Jellyfish with Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice wine vinegar; 1/4 cup Dashi (page 40); 1 tablespoon usukuchi (light-colored Japanese soy sauce); 1/4 cup plus 1 teaspoon sugar; 1 teaspoon salt; Pinch of ichimi togarashi (Japanese red pepper flakes); 12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces; 3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks; 1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks; 1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks; 1 tablespoon plus 1 teaspoon sesame oil; 1/2 teaspoon hot chili oil; 1/2 teaspoon white sesame seeds; 2 scallions, bottom half thinly sliced on a sharp angle; 2 sprigs cilantro

Servings: persons

1 cup rice wine vinegar
1/4 cup Dashi (page 40)
1 tablespoon usukuchi (light-colored Japanese soy sauce)
1/4 cup plus 1 teaspoon sugar
1 teaspoon salt
Pinch of ichimi togarashi (Japanese red pepper flakes)
12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces
3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks
1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks
1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks
1 tablespoon plus 1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon white sesame seeds
2 scallions, bottom half thinly sliced on a sharp angle
2 sprigs cilantro

1
To make the marinade, combine all the ingredients in a small saucepan and set over high heat.
2
Bring the mixture to a boil and immediately turn off the heat.
3
Allow the marinade to cool to room temperature.
4
Prepare an ice bath and set aside.
5
Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt.
6
Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds.
7
Remove and immediately submerge the jellyfish in the ice bath.
8
Drain well and combine the jellyfish with the marinade.
9
Cover and refrigerate for 2 to 3 hours.
10
To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center.
11
In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
12
Drain the jellyfish from the marinade; reserve the marinade.
13
Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions.
14
Finish the bowls with 3 or 4 cilantro leaves.

110

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 15 ingredients. The key ingredients include: 1 cup rice wine vinegar, 1/4 cup Dashi (page 40), 1 tablespoon usukuchi (light-colored Japanese soy sauce), 1/4 cup plus 1 teaspoon sugar, and more.

Yes, Marinated Jellyfish with Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Jellyfish with Cucumber Salad

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