Jellyfish salad with pickled daikon
Votes: 1
Time: 4 hours 30 minutes
Complexity: hard
Servings: 4
Complexity: hard
Servings: 4
Nutritional value per serving:
Calories 415, total fat 11 G., saturated fats 4 G., proteins 12 G., carbohydrates 83 G., fiber 14 G., cholesterol 0 mg, sodium 585 mg, sugar 10 G.
Calories 415, total fat 11 G., saturated fats 4 G., proteins 12 G., carbohydrates 83 G., fiber 14 G., cholesterol 0 mg, sodium 585 mg, sugar 10 G.
With its pleasantly chewy texture, jellyfish is a blank canvas, ready to absorb any flavor you choose. In this recipe, the savory-sweet soy dressing imparts its stunning flavor, and the salad itself was inspired by the sumptuous sesame-dusted jellyfish dishes served with pickled daikon and cold meats in Chinese banquet halls during weddings and other celebrations. We suggest trying the combination of just jellyfish and pickled vegetables. But if desired, you can complement it with any meat platter, such as thinly sliced roast beef, ham, or even chicken feet marinated in white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium sized daikon (about 300 g), peeled and cut into 0.5 cm thick strips.
- 0.5 cup + 2 tablespoons unsalted rice vinegar
- 1 tbsp. l. + 2 tsp. Sahara
- 1 small carrot, peeled and thinly sliced
- 3 x 150g packages ready-to-eat or instant jellyfish, seasoning packets set aside for another use (see Note)
- 2 teaspoons soy sauce
- 1.5 tsp. dark sesame oil
- 1 teaspoon fish sauce
- 1 tbsp toasted sesame seeds
We recommend
Cooking the dish according to the recipe:
- Combine daikon in a large bowl with 1 tablespoon salt and refrigerate for 1 hour.
- Drain and rinse the daikon to remove the salt, about 30 seconds. Transfer to a large bowl and set aside.
- In a bowl, combine 0.5 cups rice vinegar, 2 teaspoons sugar, and 1 1/4 cups warm water until the sugar dissolves. Combine the vinegar mixture and carrots in the bowl with the daikon. Cover and refrigerate for at least 3 hours.
- While the daikon and carrots are marinating, combine the jellyfish with 2 teaspoons of salt in a medium bowl. Let sit at room temperature for 10 minutes.
- In a medium bowl, whisk together the soy sauce, sesame oil, fish sauce, and the remaining 2 tablespoons of rice vinegar and 1 tablespoon of sugar until the sugar dissolves. Drain the jellyfish and toss with the soy sauce dressing. Cover and refrigerate for at least 1 hour.
- To serve, drain the brine from about 0.5 cups of the pickled vegetables (see note) and transfer to a large plate. Drain the jellyfish and arrange them on top of the pickled vegetables. Sprinkle with sesame seeds and serve.
- Note
There are many types of ready-to-eat jellyfish products and instant jellyfish products available in most Asian supermarkets. Some contain only the heads, while others come with the tentacles. Any type of jellyfish will work for this recipe, as long as they're not salted or dried. Ready-to-eat jellyfish are usually sold in 150-gram packages with seasoning packets. If you buy other sizes, keep in mind that you should have at least 280 grams of unseasoned jellyfish. You'll have some leftover pickled vegetables. You can serve them with sandwiches or other dishes.
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