How to Cook Sea Cucumber

Although it sounds like an underwater vegetable, the sea cucumber is a marine animal related to the starfish, though it looks more like a large caterpillar -- or a cucumber. Sea cucumbers have a mild flavor similar to clam and are primarily used in Asian cooking. It is most often purchased in a cleaned, dehydrated state that requires a lengthy soak before use in a recipe. You can purchase dried sea cucumber at Asian markets and some fish markets.

Things You'll Need

  • Dried sea cucumber
  • Large pot
  • Knife
  • Wok or frying pan
  • Vegetable oil
  • Fish or chicken stock
  • Rice wine
  • Sesame oil
  • Soy sauce
  • Sugar
  • Corn starch

Instructions

  1. Place the dried sea cucumber in a large pot. Cover it with cold water and cover the pot. Leave the sea cucumber to soak for 12 hours.

  2. Heat the pot over a low flame after the long cold soak. Simmer for 1 to 2 hours, periodically checking to make sure that the water doesn't fall below the top of the sea cucumber; add more water as needed.

  3. Remove the pot from the heat and allow the water to cool before draining the sea cucumber.

  4. Slice the sea cucumber into 1-inch thick pieces and stir-fry in a wok or frying pan over medium-high heat, using little or no oil. Cover with about 2 cups of stock. Add rice wine, ginger, sesame oil, soy sauce and a bit of sugar to make a sauce. Simmer for 30 to 45 minutes, until the sea cucumber is soft. Add corn starch to thicken the sauce before serving, if necessary.

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