Name: Jellyfish Salad with Pickled Daikon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 medium daikon radish (about 11 ounces), peeled and cut into 1/4-inch-thick matchsticks; Kosher salt; 1/2 cup plus 2 tablespoons unseasoned rice vinegar; 1 tablespoon plus 2 teaspoons sugar; 1 small carrot, peeled and cut into thin matchsticks; Three 5.2-ounce packages ready-to-eat or instant jellyfish, seasoning packets removed and reserved for another use (see Cook’s Note); 2 teaspoons soy sauce; 1 1/2 teaspoons toasted sesame oil; 1 teaspoon fish sauce; 1 tablespoon toasted sesame seeds

Directions

Toss the daikon with 1 tablespoon salt in a large bowl; refrigerate for 1 hour.
Drain and rinse the daikon to remove some of the salt, about 30 seconds. Return to the large bowl and set aside.
Whisk together 1/2 cup of the rice vinegar, 2 teaspoons of the sugar and 1 1/4 cups warm water until the sugar dissolves. Toss the vinegar mixture and carrots in the bowl with the daikon. Cover and refrigerate for at least 3 hours.
While the daikon and carrots are pickling, toss the jellyfish with 2 teaspoons salt in a medium bowl. Set aside at room temperature for 10 minutes.
Whisk together the soy sauce, sesame oil, fish sauce and remaining 2 tablespoons rice vinegar and 1 tablespoon sugar in a medium bowl until the sugar is dissolved. Drain the jellyfish and toss with the soy vinaigrette until evenly combined. Cover and refrigerate for at least 1 hour.
To serve, drain about 1/2 cup of the pickled vegetables (see Cook's Note) and place on a large plate. Drain the jellyfish and place on top of the pickled vegetables. Garnish with the toasted sesame seeds.

Cook’s Note

There are various types of ready-to-eat or instant jellyfish products, which can be found in most Asian supermarkets. There are some which contain only heads and some which contain tentacles; any type will work for this recipe, as long as it isn’t the salted dried type. Ready-to-eat jellyfish is typically sold in 5.2-ounce packages with seasoning packets. If you purchase packages of another size, make sure you have at least 10 ounces of jellyfish once you remove the seasoning packets. You will have extra pickled vegetables. Save for another use, such as sandwiches.

Jellyfish Salad with Pickled Daikon

Ingredients

Directions

Cook’s Note

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