Jellyfish are salted and flaccid to the tough. Strictly speaking they are preserved, not dried. The best kind is amber in color, large thick and firm pieces. It doesn’t have any special taste of its own but its gelatinous texture is highly enjoyable. Usually used in salad and indispensable in assorted cold starters.
To soften the jellyfish:
- Since it is difficult to cut it flat, roll it tightly and cut into 1 to 2 inches pieces.
- Drop in the jellyfish in plenty of hot water, separating pieces. Cook, stirring with chopsticks.
- When it is cooked and starts shrinking, drain on a colander and drop into cold water.
- Wash well under cold water to soften and to draw excess salt.
- Immerse in cold water for 1 to 3 days to draw salt.
Simple jellyfish recipe as snack
Cut into very fine shreds and serve with a seasoning sauce of 1 tsp. sesame oil, 1 tsp. light soy sauce, ½ tsp white vinegar, ½ tsp. sugar and a pinch of MSG (these quantities are sufficient for 2 sheets of jellyfish)
