Salted Dried Jellyfish Skin (Hai Zhe Pi)
中華前菜の絶対王者！無限の「コリコリ」食感
Description
A seafood dry good made by dehydrating and salting the bell (skin) of large jellyfish with alum and massive salt. Familiar in JP as a Chinese appetizer (cold dish), but whole Hai Zhe Pi sold in Asian stores are thick, boasting an astonishing 'crunchy, snappy' bite.
Classification: Everyone, Ingredient, Dry Goods, Hai Zhe, Jellyfish, Liangban, Cold Dish, Crunchy, Appetizer
Shops selling Salted Dried Jellyfish Skin (Hai Zhe Pi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Jellyfish
- Salt
- Alum
Instructions
- [Typical Uses]
- [Liangban Hai Zhe Pi (Jellyfish in Black Vinegar)]: Fully wash off salt, blanch briefly, shock in ice water, julienne, and toss with cucumber, black vinegar, sesame oil, and garlic. The appetite-boosting appetizer always served first at banquets.
Learn more Substitutes, pairings, tips
Key spices
Completely tasteless. Fine pleats catching black vinegar sauce、and an unrivaled 'crunch、snap' texture echoing in the skull
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Salted Jellyfish' (though whole Chinese ones are thicker)
Pairing
Black Vinegar / Sesame Oil / Cucumber / Grated Garlic
Trivia
The bell part is 'Hai Zhe Pi', while the legs (tentacles) are 'Hai Zhe Tou'. The legs are thicker with a more intense texture, treated as a premium item.
Eating tips & etiquette
Boiling too long instantly melts and shrinks it like rubber. The pro trick to maximize texture is 'passing it through ~80°C water for just seconds, then dropping instantly into ice water'.
Allergen
None