WHAT TO COOK TODAY?

Sesame Jellyfish is the dish that we never fail to order each time we go to Mandarin Kitchen at Bloomington for a dim sum
I think I can safely say that most Asian people do enjoy eating Jellyfish. I think you can put it this way, anything that are not poisonous to eat are in Asian cooking lol!
Jellyfish itself is salty and mild-tasting. It is also crunchy. Hmm…I don’t know if I have convinced anyone yet over here to try a Jellyfish haha! I think it’s a matter of texture. We introduced Jellyfish to some of our American friends and some like it, some think they can do just fine without it
When you marinade the Jellyfish with sesame oil, sugar and vinegar, the Jellyfish will absorbed the marinades, like a sponge pretty much and that’s what makes it tastes good. They normally serve this chill as an appetizer.

SESAME JELLYFISH/ ZHIMA HAIZHE (2-3 servings)

8 oz (225 g) prepared shredded jellyfish- available in Asian Grocery Store (cold section)
2 tsp light soy sauce
3 Tbsp sesame oil
2 tsp white rice vinegar
2 tsp sugar
1 Tbsp toasted white sesame seeds
Cilantro for garnish

COOKING METHOD:

Mix all the ingredients together and let the Jellyfish marinade for at least 1 hour in the refrigerator before serving. This dish will stay fresh for hours in the fridge

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