Jellyfish and jellyfish vinegared dishes
Combine jellyfish with egg whites to remove the smell.
How to make it
1
Remove the salted jellyfish and wash with water, then mix with the whipped egg whites and knead them well and leave for about 30 minutes.
2
Simply blanch the salted jellyfish, which have been thoroughly washed away from the egg whites, blanch them in a colander with 70-80 degrees water, add 2 tablespoons of umami vinegar and let it soak.
3
Return the jellyfish with water and remove the hard shaft and place in a pot.
Add [A], simmer for about 3 minutes and let it cool.
4
Cut the cucumber into thin, small pieces, add a little salt and rub it with salt. If it becomes soft, rinse well with water, squeeze it out and let it soak in 1 tablespoon of tasty vinegar.
5
Place jellyfish, jellyfish, and cucumbers in a dish, pour the mixture into [B] and finish.
material
-
- Salt jellyfish
- 20g
-
- Egg white
- Appropriate amount
-
- Uma vinegar
- 2 tbsp
-
- a dry state
- 20g
-
[A]
- Bonito dashi
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Cucumber
- 50g
-
- salt
- Small amount
-
- Uma vinegar
- 1 tablespoon
-
[B]
- Uma vinegar
- 2 tbsp
-
- Sesame oil
- 1 tsp
[PR]
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