Cucumber and baby sardine with tosazu vinegar jelly

Kyuri to jako no sunomono


Preparation info

  • Difficulty


  • serves


Appears in

Dashi and Umami

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

Published 2009

  • About


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

For the tosazu vinegar jelly

  • 600 ml dashi
  • 200 ml vinegar
  • 1 tsp sugar
  • 85 ml light soy sauce
  • 5 g kombu
  • Some bonito flakes
  • Gelatine powder, as needed


  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 1 g of gelatine powder for every 100 ml of tosazu vinegar and heat until fully dissolved. Strain and then leave to cool and set.
  5. Finely slice the cucumber and then leave to soak for 50-60 minutes in water with a salt content of 3%, then rinse and drain.
  6. Mix the tosazu vinegar jelly from (4) with the cucumber (5) and the baby sardines and serve.