Do not be put off by the initial rubbery appearance of the jellyfish, which is sold in sheets, folded and packed into plastic bags with large grains of salt in between the folds. When properly prepared, edible jellyfish gives great pleasure to those who enjoy food as much for texture as for taste. This is
certainly why the Chinese like it.

Ingredients:

1 pound (450 grams) preserved edible jellyfish
1⁄2 long cucumber
For the dressing:
1 teaspoon rice or cider vinegar
2 tablespoons thin soy sauce
1⁄2 teaspoon sugar
1 tablespoon sesame oil
1⁄2 teaspoon prepared mustard

Directions:

Shake all the sandy salt from the jellyfish. Wash in 3 changes of water, squeezing to get rid of some of the excess saltiness.

Put into a large, deep bowl and fill with cold water. Soak for 3 to 4 days, changing the water twice a day and squeezing the jellyfish each time. At the end of the soaking, it should be totally free of salt.

Prepare the dressing: Mix together the vinegar, soy sauce, sugar, oil and mustard.
Squeeze excess water from the jellyfish. Put on a board and cut into thin strips about 1/8 inch (3 millimetres) wide. Drain well. Cut the cucumber diagonally into slices about 1⁄8 inch (3 millimetres) thick. Stack a few pieces together at a time and cut into sticks about 1⁄5 inch (5 millimetres) wide.

Arrange the cucumber sticks in a circle on the serving plate and place the jellyfish in the centre.

Just before serving, add the well-stirred dressing to the jellyfish. Makes 4 servings.