MARINATED JELLYFISH WITH CUCUMBER SALAD

Marinated Jellyfish with Cucumber Salad image

Yield serves 4

Number Of Ingredients 18

Amazu Marinade
1 cup rice wine vinegar
1/4 cup Dashi (page 40)
1 tablespoon usukuchi (light-colored Japanese soy sauce)
1/4 cup plus 1 teaspoon sugar
1 teaspoon salt
Pinch of ichimi togarashi (Japanese red pepper flakes)
12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces
Cucumber Salad
3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks
1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks
1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks
Garnishes
1 tablespoon plus 1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon white sesame seeds
2 scallions, bottom half thinly sliced on a sharp angle
2 sprigs cilantro

Steps:

To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.