The latest Key Ingredient, in which local chefs challenge fellow chefs with an ingredient of their choice.
Rinkavage located the ingredient at Mayflower Market in Chinatown, where she says there’s a whole section for jellyfish, including flavored and instant versions. “In my mind, instant jellyfish is like those little dolls you have when you’re a kid that you put in water and they blow up,” she says. There were also jars of jellyfish that looked like “little alien hand things.” She settled on a jar of salted, dried whole jellyfish and a bag of jellyfish strips, also salted and dried.
The process helped Rinkavage overcome her phobia. “Jellyfish really isn’t scary,” she says, “it’s actually not that exciting.”
10 g chopped fried rosemary10 g Aleppo chile flakes5 g ground black lime
Pickled jellyfish tartar sauce
