With its pleasantly chewy texture, jellyfish is a blank canvas ready to soak up whatever flavor one chooses. We opted for a savory-sweet soy vinaigrette for this easy dish that was inspired by the lavish platters of sesame seed-topped jellyfish served on beds of pickled daikon, cold cuts and other sliced meat served in Chinese banquet halls during weddings and celebrations. This recipe focuses on the jellyfish and pickle elements. But feel free to dress it up with your favorite cold cuts, such as sliced roast beef or ham, pickled onions, and even white wine chicken feet for the adventurous.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 1 medium daikon radish (about 11 ounces), peeled and cut into 1/4-inch-thick matchsticks
- Kosher salt
- 1/2 cup plus 2 tablespoons unseasoned rice vinegar
- 1 tablespoon plus 2 teaspoons sugar
- 1 small carrot, peeled and cut into thin matchsticks
- Three 5.2-ounce packages ready-to-eat or instant jellyfish, seasoning packets removed and reserved for another use (see Cook’s Note)
- 2 teaspoons soy sauce
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Toss the daikon with 1 tablespoon salt in a large bowl; refrigerate for 1 hour.
- Drain and rinse the daikon to remove some of the salt, about 30 seconds. Return to the large bowl and set aside.
- Whisk together 1/2 cup of the rice vinegar, 2 teaspoons of the sugar and 1 1/4 cups warm water until the sugar dissolves. Toss 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 pickling, toss the jellyfish with 2 teaspoons salt in a medium bowl. Set aside at room temperature for 10 minutes.
- Whisk together the soy sauce, sesame oil, fish sauce and remaining 2 tablespoons rice vinegar and 1 tablespoon sugar in a medium bowl until the sugar is dissolved. Drain the jellyfish and toss with the soy vinaigrette until evenly combined. Cover and refrigerate for at least 1 hour.
- To serve, drain about 1/2 cup of the pickled vegetables (see Cook’s Note) and place on a large plate. Drain the jellyfish and place on top of the pickled vegetables. Garnish with the toasted sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 415 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 14 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 585 mg |
| Serving Size | 1 of 4 servings |
| Calories | 415 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 14 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 585 mg |