You may also like
Categories:
rice wine vinegar USUKUCHI sugar salt pepper cured jellyfish cucumber jicama carrot sesame oil hot chili oil white sesame seeds scallions cilantro
Viewed: 76 - Published at: 2 years agoIngredients
- 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
Method
- To make the marinade, combine all the ingredients in a small saucepan and set over high heat.
- Bring the mixture to a boil and immediately turn off the heat.
- Allow the marinade to cool to room temperature.
- Prepare an ice bath and set aside.
- Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt.
- Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds.
- Remove and immediately submerge the jellyfish in the ice bath.
- Drain well and combine the jellyfish with the marinade.
- Cover and refrigerate for 2 to 3 hours.
- To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center.
- In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
- Drain the jellyfish from the marinade; reserve the marinade.
- 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.
- Finish the bowls with 3 or 4 cilantro leaves.
