Old Vinegar with Sea Cucumber, Mushroom and Cucumber

March 17, 2025 10 Minutes Easy

Nutritional Information

130 kcal
Calories
12g
Protein
18g
Carbohydrates
5g
Fat
Recipe Cold Dishes
Old Vinegar with Sea Cucumber, Mushroom and Cucumber

This refreshing and crunchy Jellyfish Head Salad is a unique seafood delicacy that combines textures and flavors for an unforgettable dish. Featuring tender rehydrated jellyfish heads, earthy wood ear mushrooms, and crisp smashed cucumber, this salad is elevated by a tangy-sweet dressing of vinegar, sugar, and aromatic sesame seeds. The jellyfish—blanched to perfection for just 3-5 seconds—retains its signature snap, while the wood ear mushrooms add a satisfying chew. Quick to assemble but impressive in presentation, this salad shines with its balance of umami, brightness, and subtle sweetness. Perfect as an appetizer or light meal, it’s best enjoyed immediately after dressing to preserve the jellyfish’s delicate texture. A standout dish for adventurous eaters and lovers of Asian-inspired flavors!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
This is a ready-to-eat dried jellyfish head that was given to me by the seller when I bought other seafood products. If using dried jellyfish head, it must be soaked in clean water for one to two days and then blanched in boiling water. Otherwise, it will be too salty. When blanching, the jellyfish head should be removed from the water after 3-5 seconds, as longer cooking time will affect its taste.
Step 1
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Step 2
Open the package, drain the liquid inside, and rinse it with clean water several times before setting it aside.
Step 2
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Step 3
Soak the dried wood ear mushrooms in clean water for more than half an hour.
Step 3
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Step 4
After soaking, clean and wash the wood ear mushrooms, then blanch them in boiling water and drain the water.
Step 4
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Step 5
Wash and peel the cucumber, smash and cut it into pieces, and place it on a plate.
Step 5
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Step 6
Arrange the wood ear mushrooms on top of the cucumber, and place the jellyfish head on top of the mushrooms.
Step 6
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Step 7
Mix the vinegar and sugar with a small amount of salt and chicken essence, and sprinkle with white sesame seeds.
Step 7
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Step 8
When serving, pour the sauce over the dish, mix well, and serve. The sauce should be added just before serving, as the jellyfish cannot be marinated with sugar for a long time, and it is recommended to finish the dish in one serving.
Step 8

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