Chilled Turkish Sea Cucumber with Balsamic Vinegar

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.

	(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

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;

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