Stew soaked Turkish non-spiky sea cucumber with oyster sauce and water until it's soft, and then set it aside to cool down;
Boil Italian balsamic vinegar in a stainless steel pot, over medium heat. Add sugar and turn the heat on low for 5 minutes and keep stirring. Then set it aside to cool down;
Cut the cucumber into strips (same length as sea cucumber);
Boil enoki mushroom with hot water for a few minutes, and then set it aside to cool down;
Put one cucumber strip into each sea cucumber, mix it with Italian balsamic vinegar and enoki mushroom. Get ready to serve.

Featured Recipes

All For Fresh

Chilled Turkish Sea Cucumber with Balsamic Vinegar

Ingredients

	(4 Servings)
	Italian Balsamic Vinegar 150ml
	Turkish Non-spiky Sea Cucumber 12 pcs
	Cucumber Strip 12 pcs
	Enoki Mushroom 80g
	Seasonings:
	Sugar 35g
	Oyster Sauce 50ml
	Water 700ml

Instructions

1.	Stew soaked Turkish non-spiky sea cucumber with oyster sauce and water until it's soft, and then set it aside to cool down;
2.	Boil Italian balsamic vinegar in a stainless steel pot, over medium heat. Add sugar and turn the heat on low for 5 minutes and keep stirring. Then set it aside to cool down;
3.	Cut the cucumber into strips (same length as sea cucumber);
4.	Boil enoki mushroom with hot water for a few minutes, and then set it aside to cool down;
5.	Put one cucumber strip into each sea cucumber, mix it with Italian balsamic vinegar and enoki mushroom. Get ready to serve.