Description
A classic banquet starter. Salt-cured jellyfish soaked to remove salt, then tossed with julienned cucumbers in black vinegar, sesame oil, and soy sauce. A crunchy textural delight.
Restaurants serving Ban Hai Zhe (Jellyfish Salad)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Salt-cured jellyfish
- Cucumber
- Black vinegar
- Sesame oil
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- Vigorously wash salt-cured jellyfish under running water, soaking and changing the water for hours to completely extract the salt.
- [Professional Technique] Drop the jellyfish into boiling water and remove it in 'EXACTLY
- SECONDS', plunging it instantly into ice water (Tang). Boiling a second too long shrinks it into inedible rubber.
- Squeeze out all moisture with extreme prejudice and combine with julienned cucumbers.
- Right before serving, toss with a dressing of black vinegar, sesame oil, soy sauce, sugar, and minced garlic.
Learn more Spice, substitutes, tips
Key spices
Sesame oil、Black vinegar
Substitutes at Japanese supermarkets
Add cucumber to store-bought seasoned jellyfish
Pairing
Shaoxing Wine / Spring Rolls
Trivia
[Trivia] If left in hot water too long, jellyfish shrinks into hard rubber and vanishes. It requires the delicate professional technique of 'blanching for just a few seconds (Tang)'.
Eating tips & etiquette
[Unique Eating] Because jellyfish itself has zero flavor, toss it thoroughly right before eating so the sauce doesn't dilute, and scoop it up along with the dressing.
Allergen
Soybeans, Sesame