Sea cucumber

Sea cucumber is a marine animal, not a plant; it belongs to the echinoderm group, alongside sea urchins and starfish. Its name comes from its elongated, cucumber-like shape.

Rinse it, soak it in plenty of cold water in the fridge for about two days, changing the water regularly, then simmer it until tender; larger specimens can take several hours. Follow the pack’s instructions, as preparation time varies greatly with how it was dried.

Once rehydrated and tender, slice it and add it near the end of a braise or soup: it needs warming through, not prolonged cooking, which can make it tough. It has little flavour of its own and takes on the broth or sauce.

It is often braised with mushrooms, ginger and spring onions, or added to seafood soups and stews. In Chinese cooking, it is a familiar ingredient in celebratory dishes, where its springy texture is prized.

Keep dried sea cucumber sealed in a cool, dry cupboard. Refrigerate rehydrated or cooked sea cucumber in a covered container and use it promptly; freeze it if you need to keep it longer.

Some sea cucumbers are served raw, but only when sold specifically for that use and handled under suitable food-safety conditions. Otherwise, cook it thoroughly, and do not eat specimens collected from the shore unless you know they are safe and legal to gather.

A 100 g portion provides 13 g of protein and 68 kcal. It is particularly rich in riboflavin: 100 g provides 0.94 mg.

It can be, especially when dried, salted or preserved, and soaking may not remove all the salt. Check the product information and taste the dish before adding more salt.