Salted Jellyfish Recipe

Inspired by Walk-On's Sports Bistreaux - Las Vegas Restaurant

Time2h

Serves4

A delicacy in China, salted jellyfish is often served in salads and is known for its unique texture.

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Ingredients

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Main Ingredients

7.05 oz (200 grams) Dried jellyfish

1 3/4 oz (50 grams) Celtic sea salt

4 1/4 cup (1000 ml) Water

Salad Ingredients

1 medium Cucumber

1 medium Carrot

2 tablespoons Toasted sesame oil

1 tablespoon Rice vinegar

1 tablespoon Aged soy sauce

1 clove Garlic

to taste Chili oil

to taste Sesame seeds

to taste Fresh cilantro

Method

Preparation of Jellyfish

Soak the Jellyfish

In a bowl, combine the dried jellyfish with water. Make sure the jellyfish is fully submerged. Let it soak for 6-8 hours, or overnight, to rehydrate.

Salting the Jellyfish

Once rehydrated, drain the jellyfish and rinse it under cold water. Sprinkle the salt evenly over the jellyfish and mix thoroughly. Let it sit for about 30 minutes to 1 hour to allow the salt to penetrate.

Rinse Again

After the salting period, rinse the jellyfish under cold water again to remove any excess salt. Drain well and set aside.

Salad Assembly

Prepare Vegetables

Thinly slice the cucumber and carrot into matchstick-sized pieces. Set aside.

Make the Dressing

In a bowl, mix together the sesame oil, rice vinegar, soy sauce, and minced garlic (you can mince the garlic using a garlic press or finely chop it). Adjust the flavor with chili oil to your liking.

Combine Ingredients

In a large mixing bowl, combine the prepared jellyfish, cucumber, and carrot. Pour the dressing over the top and toss gently to coat everything evenly.

Garnish

Sprinkle sesame seeds and fresh cilantro over the salad for garnish.