Ingredients
125 g rehydrated jellyfish skin, 250 g celery.
Seasonings
Salt, rice vinegar, MSG, and sesame oil, all to taste.
Steps
1. Wash and trim the celery, cut into small sections, then blanch in boiling water with a pinch of salt for 2 minutes, remove and rinse under cold water, then drain well.
2. Rinse the jellyfish skin under cold water to remove any sand, then cut into thin shreds. Place in a bowl, cover with boiling water and let soak for 20 minutes, then drain and rinse again with fresh water. Drain well and set aside.
3. Place the celery segments and jellyfish shreds in a large bowl, add rice vinegar, MSG, fine salt, and sesame oil, toss well to combine, then plate and serve.