Sea cucumber (trepang)

Bottom-dwelling echinoderms with an oblong body, cooked-dried, springy and slightly gelatinous after soaking, with a neutral taste, braised with garlic and ginger and in soups and wok stir-fries.

Sea cucumber (trepang, 'sea ginseng') are bottom-dwelling echinoderms with an oblong body, sold cooked-dried or frozen; after long soaking and boiling they become springy, slightly gelatinous, slippery, with an almost neutral taste that absorbs sauces. They are braised with garlic, ginger and soy sauce, put into soups, wok stir-fries, fillings and gravies of Asian cuisine, prized as a delicacy.

Recipes with this ingredient

Assorted saladRussian cuisine | Salads

The recipe is taken from the book "Salads, fish and seafood appetizers.

Meatballs with trepangRussian cuisine | Main courses

Meatballs with trepang are a refined dish of Russian cuisine that combines the tenderness of beef mince with the exotic sea flavor of trepang. Historically, trepangs were used in Eastern gastronomy but became a sophisticated addition to meat dishes in Russian cooking, imparting an unusual aroma and rich taste. Meatballs made from this recipe turn out juicy and appetizing, while sautéed onions add a sweet note and light caramel crunch. This dish is perfect for a cozy family dinner or a festive table, surprising guests with its originality. Serve meatballs with trepang alongside mashed potatoes or fresh vegetables, complemented by your favorite sauces to reveal the full depth of flavor.

Potato cutlets stuffed with trepangRussian cuisine | Main courses

Potato cutlets stuffed with trepang represent a unique blend of Russian cuisine and seafood delicacies. Trepangs, valued in the East for their nutritional properties, add a delicate texture and subtle marine aroma to the dish. The mashed potatoes infused with spices and butter create a soft base that perfectly complements the filling. Fried in breadcrumbs to a golden crust, the cutlets become crispy on the outside while retaining juiciness inside. They pair wonderfully with herbs, sour cream, or a light sauce, making them versatile – they can be served as a standalone dish or as a side. This recipe embodies the harmony of flavors, combining the simplicity of rustic cooking with the sophistication of seafood, offering gourmets a new gastronomic delight.

Stuffed TrepangsRussian cuisine | Main courses

Stuffed trepang is an exquisite dish of Russian cuisine that carefully preserves echoes of Far Eastern traditions. These seafood delicacies, filled with tender minced chicken and fish infused with ginger and sake aroma, captivate with their refined taste. The velvety texture of the trepang combined with the soft filling creates a harmony of tenderness and depth of flavor. The dish is steamed, allowing the ingredients' juiciness to be preserved and their natural taste to be revealed. Stuffed trepangs are traditionally served with a rich broth sauce that complements the richness of flavors. This dish is perfect for a festive dinner or special occasion, offering unforgettable gastronomic experiences.