Ingredients

How to make it

  • Soak the jellyfish in a large bowl of cold water for 24 hours changing the water a couple of times.
  • Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds.
  • Put into a mixing bowl toss with the 2 teaspoons of salt and let stand 1 hour.
  • Meanwhile drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds.
  • Drain and run under cold water.
  • Set aside.
  • Bone the chicken breast and slice thinly; cut slices into shreds.
  • Mix chicken with the egg white cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.
  • While the chicken is marinating cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly.
  • Place in a large bowl.
  • Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish.
  • Heat 3 cups water in a saucepan.
  • When boiling turn off the heat and add the chicken shreds stirring to separate the pieces. Simmer for 1 minute.
  • Drain and rinse under cold water. Drain and add to the bowl with the jellyfish.
  • Blend the salt and sugar with the wine until they dissolve.
  • Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate.
  • When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.

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  • hmatsuuchi 10 years ago
    This looks quite interesting! I've certainly never heard incorporating jellyfish into a dish before. I'll have to try this one...someday...
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