But like most things, with the right technique and a creative mind, this unlikely creature can be quite delicious.

If you like your condiments jiggly, flavorful, but without the added. Rinse well with cold water and drain. Let it sit for 30 minutes.

Glue the top part of the jellyfish to the wavy underlayer.

How to make easy homemade jelly: You really shouldn’t use ice or you won’t get the jellyfish effect. The list of ingredients above might look quite long but you’re likely to have most of them in the cupboard already if you cook any kind of asian food regularly.

Instructions for use to prepare jellyfish:

Because jellyballs are mostly water and collagen, too much heat can cause them to devolve into a gooey slime. Combine soy sauce, sesame oil, vinegar, and sugar in a small bowl. Soak the jellyfish overnight in the refrigerator;

Season with the black pepper and basil and stir well.

Of course you will need to get some jelly fish, joanne bought a sealed refrigerated pouch of sliced jellyfish as the base of her recipe. Removing the gonads and membranes Now we can start to make cold jellyfish salad.

For example, leaving it on a grill would just make it shrivel until there was nothing but tiny pieces.

Because jellyfish are about 95% water, your options in regards to the actual cooking can be a bit limited. Add jellyfish into the pot. Don’t worry about breaking the tissue as gelatin is quite resilient;