Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Cucumber and baby sardine with tosazu vinegar jelly

Kyuri to jako no sunomono

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 2 cucumbers (200 g in total)
  • 40 g dried, salted baby sardines

Method

  1. Place the kombu in the vinegar and leave to soak for half a day.
  2. Move (1) into a pan, add the dashi, sugar and soy sauce and heat until the sugar has dissolved. Remove from the heat just before it comes to the boil, then add the bonito flakes.
  3. Leave to cool and then strain.
  4. Measure the liquid and then add