Jellyfish And Kyuri Salad

It had been long time since my last jellyfish meal 😛 Yes, you read it right  j-e-l-l-y-f-i-s-h that floating wobbly, water filled animal with long stinging tentacles that spells out trouble for swimmers and fishermen alike. Do you know jellyfish has no brains, no heart and no blood yet they can breed, hunt food and move about?! Jellyfish have existed for 650 million years! You can say that’s bizarre but it’s a delicacy and enjoyed by many people. As for me, I rather eat jellyfish anytime than turtles! 
Ok… I don’t know which species of jellyfish I’m eating but I guessed it’s edible and not endangered (?) species right? 😀 This batch was given to me by my neighbour. I think I got the tentacles part. Almost all the whole jellyfish parts can be eaten as mentioned by foodie bloggerMelting Wok.
Jellyfish And Kyuri (Japanese Cucumber) Salad
300 g Jellyfish (already prepared and cleaned by seller)
1 pc Japanese Cucumber (kyuri)
1 stalk Spring Onions
3 tsp  Rice Vinegar
3 tbl  Sesame Oil
4 tsp  Shoyu/Light Soya Sauce
1 tbl  Fish Sauce (Optional)
3 tbl  Sesame Seeds
4 tsp  Sugar
Some water to blanch the jellyfish
Method:
1. Wash jellyfish in fresh water. Drain and set aside.
2. In a pot, boil some water. When water boiled, pour the jellyfish into the hot boiling water. Blanch the jellyfish in few seconds (you will see that the amount will shrink in size) and quickly plunge it into cold water to stop the cooking. Drain the jellyfish.
3. When jellyfish is cold enough to handle, slice the jellyfish into smaller pieces. Set aside.
4. Wash the japanese cucumber: cut into halves lengthwise and remove the seeds. Slice them thinly. Set aside.
For the dressing:
1. In a small pan, roast the sesame seeds without any oil until fragrant and golden yellow. Crush lightly the seeds a bit to release the oil. Set aside.
2. In a small bowl, mix the sugar, fish sauce, vinegar, shoyu until the sugar dissolves. Add in the sesame oil and sesame seeds. Stir the dressing well. Set aside until needed.
To assemble the salad; Mix the jellyfish and the japanese cucumber together. Pour in the dressing and mix well. Adjust the taste to your liking. Garnish with sliced spring onions. If you intend to serve the salad later, don’t add the dressing too early or you will end up with watery salad. Few minutes before serving is better because you also want the jellyfish to absorb the dressing…
Variation: You can add on to your sushi or top it up on Donburi meals. You can also add some chopped fresh chillies or chilli flakes to give that extra ‘kick’ 🙂
Jellyfish is one of sea turtles main food and that helps keeping the jellyfish in control but now with the dwindling of sea turtles population these jellyfish is back with vengeance! In countries that were badly hit with the surge of jellyfish population had cost lost of income to the fishermen. Only way to control this situation is to stop eating sea turtles (also their cousins) and their eggs or else we all end up eating jellyfish as food or the other way round!