Saba With Tosa Zu Jelly Recipe
Make Saba With Tosa Zu Jelly Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Saba preparation
Tosa Zu Jelly
Garnish and finishing
Method
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
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.
