- 1 package salted jellyfish - (1 lb)
- 1 tablespoon balsamic vinegar (or Chinese dark rice vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon sugar
- 1/8 teaspoon freshly-ground white pepper
Without unfolding the layers, cut the jellyfish into very thin julienne strips, about 1/16-inch wide. Place the jellyfish in a colander and rinse it under cold running water for 15 minutes. Toss the jellyfish occasionally to rinse it evenly.
Bring a large pot of water to a boil and pour the hot water over the jellyfish. Immediately plunge the jellyfish in a large bowl of cold water and drain. Repeat the rinsing with boiling water and chilling with cold water one more time. Pat the jellyfish dry between paper towels.
Combine the sauce ingredients in a medium bowl and add the jellyfish. Toss until evenly coated. Cover and refrigerate until ready to serve or for as long as one week.
This recipe yields 6 appetizer servings.