Marinated Jellyfish with Cucumber Salad

Name: Marinated Jellyfish with Cucumber Salad
Yield: serves 4
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

December 9, 2011

When I was a kid, my parents really wanted me to try this dish. Jellyfish? No way. Until the fourth grade, that is, when I finally got the courage to taste it. I clearly remember that moment because I was so surprised by how delicious it was. In Japan, jellyfish is sold like Portuguese bacalhau (dried salted cod), naturally preserved in salt. In America, it can be found in Asian groceries, stored at room temperature in large tubs of water or in 1-pound packages. Be sure to rinse the jellyfish very well to remove excess salt. This dish is prepared with a very traditional Japanese sweet vinegar marinade, which gives it a nice tangy flavor. I added my own twist and included jicama because I love this root’s crunchy texture and delicate sweetness. You can also substitute green papaya for the jicama.

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