RecipesHayatoSaba with Tosa Zu Jelly

Saba With Tosa Zu Jelly Recipe

inspired by

@hayato

Jan 03 2026

•

1h

•

Serves 4

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Recipe information

Make Saba With Tosa Zu Jelly in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

Saba preparation

Tosa Zu Jelly

Garnish and finishing

Preparation

Prep

1. Salt cure the saba

Pat the saba fillets dry. Lightly sprinkle 0.5 tsp of salt on the flesh side of each fillet. Let rest 15-20 minutes to cure. Wipe away any surface moisture before cooking.

2. Prep garnish

Rinse and pat dry cucumber and microgreens; set aside for garnish.

Tosa Zu Jelly

3. Make the jelly base

In a small saucepan, whisk agar powder into dashi. Bring to a gentle simmer over medium-low heat, whisking until the agar dissolves completely. Remove from heat and whisk in rice vinegar, soy sauce, sugar, and the optional yuzu zest.

4. Set the jelly

Pour the mixture into a shallow dish and refrigerate until set, about 15-20 minutes. Once set, cut into small squares or rectangles.

Cook saba

5. Sear saba

Heat a skillet over medium-high heat and brush with a thin film of neutral oil. Rinse any excess salt from the fillets if needed and pat dry. Place fillets skin-side down and sear 2-3 minutes until the skin is crisp. Flip and cook about 30 seconds more. Remove from heat.

Plate and garnish

6. Plate jelly

Arrange jelly squares on warmed plates.

7. Assemble

Top jelly with a saba fillet. Garnish with cucumber ribbons and microgreens. If desired, drizzle a small amount of extra Tosa Zu Jelly around the plate for shine and tangy aroma.

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