Japanese Recipes: Hoshi
Jellyfish is a delicacy that is especially enjoyed in the summer because it is very good chilled. It has virtually no taste of its own, so is best paired with a sauce, broth, or paste that will give it flavor.
Hoshi - Salted JellyfishFollow directions on the package if they differ from below: Rinse the salt off the jellyfish and soak the jellyfish in cold water for 20 minutes. Change the water twice more, each time soaking for 20 minutes. Then immerse in boiling water for 15 minutes. Drain and immediately cool in ice water. Garnish with umeboshi paste (salted pickled Japanese plums). |