Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad
I came up with the idea for this recipe thinking that konyaku could be used as a substitute for jellyfish in Chinese style cucumber and jellyfish marinated salad, since frozen konyaku has a texture similar to jellyfish. I posted this recipe because the dish came out very tasty, and the frozen konyaku gave an interesting texture, although it would not be mistaken for jellyfish.
Complete the first three steps of the recipe a day before. Once the prepared materials are frozen, cooking takes very little time. The konyaku to be used should not contain fresh yam. That type of konyaku tends to be too crispy, and so is not recommended for this recipe. Reasonably-priced regular konyaku would do fine. Recipe by Poron526
Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad
I came up with the idea for this recipe thinking that konyaku could be used as a substitute for jellyfish in Chinese style cucumber and jellyfish marinated salad, since frozen konyaku has a texture similar to jellyfish. I posted this recipe because the dish came out very tasty, and the frozen konyaku gave an interesting texture, although it would not be mistaken for jellyfish.
Complete the first three steps of the recipe a day before. Once the prepared materials are frozen, cooking takes very little time. The konyaku to be used should not contain fresh yam. That type of konyaku tends to be too crispy, and so is not recommended for this recipe. Reasonably-priced regular konyaku would do fine. Recipe by Poron526
Cooking Instructions
- 1
Cut the konyaku into 2-mm thickness and slice the pieces into fine short noodle-like rectangles.
- 2
Put water, two pinches of salt (not listed among the ingredients) and konyaku in a pot, and let the water boil for five minutes. Strain the cooked konyaku in a colander; rinse it with cold water, and drain.
- 3
Wrap up the drained konyaku in saran wrap and leave in the freezer for 24 hours.
- 4
Thaw konyaku in running water and remove moisture. (See photo)
- 5
Cut cucumber lengthwise into halves, and then each piece diagonally into thin slices. Sprinkle and mix 1/2 teaspoon salt (not listed among the ingredients) with the cucumber slices, and let sit for five minutes. Rinse off the salt and remove the excess water.
- 6
Place the konyaku and cucumber into a bowl. Mix the ☆ ingredients, then add the mixture to the bowl and stir.
- 7
Most konyaku turns out this way. White konyaku looks more like jellyfish.
- 8
This is what regular konyaku looks like after the freezing and thawing process.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Yummy Chinese-Style Shabu-Shabu Pork and Crushed Cucumber Salad Yummy Chinese-Style Shabu-Shabu Pork and Crushed Cucumber Salad
I had 2 cucumbers left from some I'd bought on sale, so I decided to make a salad with them using ingredients I had in the refrigerator that could be served with rice. I don't like spicy food, and neither do my kids, but we all love this salad.If you shabu-shabu the pork in the boiling water it will get tough, so turn the heat off before shabu-shabu (waving it around) in the hot water. For 4 servings. Recipe by Chisora
-
Chinese-style Chicken and Cucumber Salad Chinese-style Chicken and Cucumber Salad
An easy side dish.I recommend chicken thighs because they are juicy, but you can use chicken breast instead. Recipe by Eiyoushino recipe -
Asian-Style Cucumber Salad Asian-Style Cucumber Salad
Today, I’m sharing a super refreshing and easy-to-make recipe for Asian-style cucumber salad. It’s crunchy, sweet, sour, and just the right amount of spicy—perfect for a quick snack or side dish. Best of all, it only takes about 10 minutes to whip up! I’m excited for you to try this simple yet delicious salad. Let’s get started and bring those flavors to life! Enjoy!
-
-
Japanese Mashed Cucumber Salad Japanese Mashed Cucumber Salad
Super easy and refreshing dish that’s perfect for a quick side dish. The simple combination of sesame oil, vinegar, soy sauce, and sugar brings out the cucumber’s natural flavor, making it incredibly tasty. It pairs wonderfully with cold beer, making it a great choice for casual gatherings or a light meal! Plus, it gets even better when left overnight, so you can enjoy it the next day too.
-
Korean Style Cucumber Salad Korean Style Cucumber Salad
I was looking for something to go with a steak dish I was trying, called Japanese Steak Rice Bowl. (Japanese Style Steak Rice Bowl https://cookpad.wasmer.app/us/recipes/4643016-japanese-style-steak-rice-bowl ) This Korean cucumber salad looked like it might fit the bill. It was perfect, really added a nice offset to the slightly sweet sauce on the steak. Now to be fair, I'm not a huge fan of cucumbers, it's a take or leave it kind of thing. But I tell you what, this thinly sliced English cucumber, in this light pickle was perfection. I used a medium hot red pepper powder, and it was not spicy. The flavors were fresh and just happen to be perfect with the steak. Without the lime juice, it had a very slight acidic taste, if you want it a tad more, use the lime/lemon juice also.
-
Crisscross-Cut Asian Style Cucumber Salad Crisscross-Cut Asian Style Cucumber Salad
Today, I’m bringing you a fun twist on the classic Asian-style cucumber salad—this one’s got a crisscross cut for that extra pop! It’s crunchy, refreshing, and packed with flavor—sweet, sour, and a little spicy. Plus, it’s super quick to make, so it’s perfect when you need a fresh side dish in no time. Let’s get slicing and make this delicious, vibrant salad together! Enjoy! -
Tofu and Cucumber Salad with Umeboshi-Sesame Dressing Tofu and Cucumber Salad with Umeboshi-Sesame Dressing
I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo -
Shrimp and Cucumber Salad For Bentos Shrimp and Cucumber Salad For Bentos
I just came up with this off the top of my head.Don't over-boil the shrimp in Step 1.Let the shrimp cool down before packing it in your bento box.You can use other dressings instead of sesame oil if you like. Recipe by Yuuyuu0221 -
Crispy Cucumber Salad with Sesame Mayo and Ponzu Crispy Cucumber Salad with Sesame Mayo and Ponzu
This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama -
Chinese Tofu Sheets and Cucumber Salad Chinese Tofu Sheets and Cucumber Salad
Chinese Tofu Sheets and Cucumber Salad is one of those dishes that always disappears first at gatherings. It’s got the perfect balance—spicy, savory, sweet, and tangy. What really makes it special is that unique tofu sheet.They’re an amazing vegetarian ingredient made from soybeans—low in fat, loaded with protein, and rich in calcium and iron. Enjoy!
More Recipes
- Low-Cal Non-Fried Eggplant Hors d'Oeuvre
- Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame
- Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold
- Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce
- Seven Colored Inari Sushi with Black Rice
- Rolled Cabbage and Cured Ham
- Spring Cabbage and Aburaage with Mustard Soy Sauce
- Farmhouse recipe: Quick, Easy Potage
- Deep Fried Potato Dumplings!
- Super Delicious Sauce for Tomato
Comments