Sesame Jellyfish
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
jellyfish
prepared, shredded |
* |
| 2 | teaspoons |
soy sauce, light
|
|
| 3 | tablespoons |
sesame oil
|
|
| 2 | teaspoons |
rice vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 3 | tablespoons |
sesame seeds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
jellyfish
prepared, shredded |
* |
| 1E+1 | ml |
soy sauce, light
|
|
| 45 | ml |
sesame oil
|
|
| 1E+1 | ml |
rice vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 45 | ml |
sesame seeds
toasted |
*
|
Directions
Rinse the jellyfish well in cold running water and drain.
Put it in a stainless steel bowl and cover with boiling water.
Let the jellyfish sit in the water for about 15 minutes or until it is tender.
Drain and continue to soak at least 6 times in several changes of cold water.
Drain thoroughly and blot dry with paper towels and set aside.
Mix soy sauce, sesame oil, vinegar and sugar in a small bowl.
Toss the jellyfish well in this sauce and let it sit for at least 30 minutes.
Just before serving, garnish with the sesame seeds.
