シソと松の実クラゲサラダ
Tender jellyfish strips paired with crisp cucumber, fragrant perilla leaves, and crunchy pine nuts. This light salad is perfect for summer and showcases a beautiful balance of textures and flavors.
ストーリー
This classic cold dish combines the delicate texture of prepared jellyfish with the aromatic perilla leaves popular in East Asian cooking. The pine nuts add a lovely buttery crunch, while cucumber provides freshness. The dish is typically served chilled as an appetizer or light lunch.
材料
クラゲ（調理済み・塩抜き）
400 grams
キューカンバー
200 grams
freshシソ葉
60 grams（about 1 cup packed）
松の実
100 grams
薄口醤油
2 tablespoons
ごま油
1 tablespoon
米酢
1 tablespoon
砂糖
1 teaspoon
にんにく（みじん切り）
1 clove
ごま（仕上げ用）
1 tablespoon
作り方
1
クラゲの下処理
If using dried or salted jellyfish, soak in plenty of cold water for at least 4 hours, changing the water several times to remove excess salt. Drain thoroughly. Cut into thin, bite-sized strips about 5 cm long.
2
野菜を切る
Cut the cucumber in half lengthwise, then slice on a diagonal into thin half-moons. Stack the perilla leaves and roll them tightly, then slice into thin ribbons（chiffonade）. Toast the pine nuts in a dry pan over medium heat until lightly golden and fragrant, watching carefully to prevent burning.
3
ドレッシングを作る
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and minced garlic until the sugar dissolves. Set aside.
4
和えて雰囲出る
In a large mixing bowl, gently toss together the jellyfish strips, cucumber slices, and perilla ribbons. Drizzle the dressing over the top and toss to coat evenly. Sprinkle with toasted pine nuts and sesame seeds. Serve immediately, or refrigerate for 15 minutes to let flavors meld.
