You Jelly?


Did you know you can eat jellyfish? If you don’t know, now you know, sucka. 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. I’m also the health freak over here at SSB, and 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)IMG_2154
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 1 tsp mirin
  • 2 tsp vinegar (rice/apple/plum..whatevs)
  • 2 tsp sesame oil
  • Chili Oil (a few drops)
  • Chili Sauce (to taste)
  • Sesame seeds.

ImageThe 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 DUNZO.

Now you’re cool and know how to make cool Japanese Izakaya Food that you can’t really find recipes for online. And you can be cool and show off to a girl “Hey babygirl, you jelly?” “what?!” “No, you jelly…you like jellyfish? Let me show you sumthin speshul ;)”

Yep, I know. LEGEN


You’re welcome. Love, ❤ Ericka

2 thoughts on “You Jelly?

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