Jellyfish

Dried jellyfish is much used in Chinese and Japanese cooking, primarily to add texture to a dish. Before cooking it should be rehydrated by soaking in several changes of fresh water for a few hours, before being briefly blanched in boiling water, then finally refreshed in cold water.

Once prepared, it may be cut into strips and scalded to produce crispy curls that should be served with a sauce of soy sauce, sesame oil, vinegar and sugar. Alternatively, it may be stir-fried with chicken.