Sesame-Marinated Jellyfish With Cucumber And Daikon
9 oz dried shredded jellyfish
1/4 cup sesame oil
2 tsp unseasoned rice vinegar
2 tsp sugar
2 tsp soy sauce
1 tsp shichimi togarashi ( Japanese seven-spice seasoning) + pinch for garnish
1 tbsp sesame seeds, toasted 1 english cucumber, thinly sliced
1 tbsp black sesame seeds
Drain the jellyfish and pat it dry with a kitchen towel.
In a bowl, mix together sesame oil, vinegar, sugar, soy sauce, togarashi and toasted sesame seeds to make a marinade. Combine the jellyfish and the marinade in a resealable zip-top bag and allow to refrigerate overnight.
Meanwhile, rinse daikon under cold water for 10 minutes.
Line the inside of four wide- mouth or martini glasses with the cucumber slices. Cover with a layer of daikon and top with marinated jelly- fish. Garnish with black sesame seeds and a pinch of togarashi.
*Executive Chef Frank Pabst, Blue Water Cafe