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Jellyfish with White Radish
|Jellyfish with White Radish|
1 dried jellyfish, rinsed three times, then blanched in almost boiling water for fifteen seconds and removed and immediately put into cold or ice water.
2 cups peeled and shredded white radish (also known as daikon)
1 teaspoon coarse salt
1 Tablespoon thin soy sauce
1 Tablespoon white Chinese rice vinegar
1 Tablespoon Chinese red vinegar
2 teaspoons sugar
1 teaspoon sesame oil
sprig of Chinese parsley
1. Cut a jellyfish in half, then roll and slice as thinly as possible. Set aside covered and in cold water in the refrigerator for an hour, then drain.
2. Mix salt with the shredded radish and set aside for an hour, then drain, and put in a serving bowl. Mix with drained jellyfish.
3. Mix soy sauce, vinegars, sugar, and sesame oil, pour over jellyfish-radish mixture, and serve topping the jellyfish-radish mixture with the sprig of Chinese parsley. Toss after putting the bowl on the table.