So, have you heard of the Lions Mane Jellyfish? It is the world’s largest captive Jellyfish. Perhaps you should never write an article at lunchtime. I had to ask myself, what would top chef Nobuyuki Matsuhisa do with this jellyfish? Perhaps the first question really should have been, can you eat jellyfish? The answer is yes you can. You will not die. Whew. The next question might be ‘why?’ I’d answer ‘payback’. Payback for the burning, stinging, reactionary situation that happens when you are stung. Apparently this one stung over 150 persons before being captured. When was the last time you were stung? Spending a fair amount of time on beaches and in the water, I’ve been stung a few times. What better retribution to a species and what better comfort for you, than to eat them out of your misery.
So, without further adieu, VIPthrills brings you a Sesame Jellyfish Recipe for 300 (yes that is all the 150 people stung and one guest):
Sesame Jellyfish Recipe
Keep a big fresh water hose handy.
Ingredients:
40 lbs prepared shredded jellyfish
3 1/3 cups light soy sauce
15 cups sesame oil
3 1/3 cups white rice vinegar
3 1/3 cups sugar
15 cups white sesame seeds, toasted
Instructions:
- Keep a big fresh water hose handy
- Rinse the jellyfish well in cold running water and drain
- Put it in a stainless steel bowl or 50 gallon barrel and cover with boiling water
- Let the jellyfish sit in the water for about 15 minutes or until it is tender
- Drain and continue to soak at least 6 times in several changes of cold water
- Drain thoroughly and blot dry with paper towels and set aside
- Mix soy sauce, sesame oil, vinegar and sugar in a small bowl
- Toss the jellyfish well in this sauce and let it sit for at least 30 minutes
- Just before serving, garnish with the sesame seed
- Serves 150 as part of an Asian meal or 75 as a single dish
