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Did you know you can eat jellyfish? If you don’t know, now you know. Well, neither did I until it became one of my favorite things at this one Izakaya in SD. In Japanese it’s called Chuka Kurage. I love eating and MAKING foods of all different cultures/countries. In this blog, I’ll be telling you about other awesome Asian dieting secrets and superfoods etc. BUT ANYWAY. Here’s the recipe.
- Jellyfish (about 1pkg or 1/2lb)
- 2 tsp sugar
- 2 tsp soy sauce
- 1 tsp mirin
- 2 tsp vinegar (rice/apple/plum)
- 2 tsp sesame oil
- Chili Oil (a few drops)
- Chili Sauce (to taste)
- Sesame seeds.
The first step in this process is to determine what type of jellyfish you’ve purchased. Either way, you can follow the same process. Some come in a small package in a salt brine, others just salted w/o brine. You can find these at any Japanese Supermarket.
Important step. RINSE the jellyfish in water. Now, set it aside in a bowl with warm water. Leave it for at least an hour. Overnight if possible. Change the water every so often. This is the desalting process. If you’re using this type of jellyfish (salted/brine) you won’t need to cook it. If you want to, you can pour boiling hot water over it and leave it for 30 seconds then rinse it cold. Makes it more crunchy. Not my thang.
Now mix all the other ingredients together, sugar, soy sauce, vinegar, mirin, sesame oil together. Add in some chili oil and chili sauce to taste. Mix in the sesame seeds and DONE.
This recipe makes about 1 cup of sauce. USE IT FOR EVERYTHING from pasta, bread, salad, couscous, etc.
Nut-Free Kale Basil Pesto:
1/2 cup kale, stems removed
1 cup Basil leaves
4-5 garlic cloves
1/2 to 3/4 cup Olive Oil (or Grapeseed oil)
1/4 cup of Parmesan Cheese
1/4 of Lemon
In a food processor, throw in the kale, basil, garlic, and about 1/4 cup of olive oil. Process. Now keep adding in oil until everything is well blended. Don’t worry if it looks slightly runny, You’ll be adding in the parmesan cheese at the end :).
Add a few tablespoons of parmesan cheese, a little salt & pepper, process again for a few seconds. Transfer your Pesto to a container, slowly mix in parmesan cheese until your desired consistency. Now squeeze a bit of lemon over it and mix.
Now you can use it for just about everything 🙂