• 2 thin telegraph cucumbers [5cm x 20cm]
  • 150g light cream cheese [Philadelphia]
  • 2 packets instant white miso [powdered]
  • 30ml sake
  • 30ml white soy [yuasa shiro shoyu]
  1. Peel the cucumbers carefully.
  2. Place into a Sousvide bag with the soy and sake.
  3. Vacuum on full pressure and refrigerate.
  4. Mix the cream cheese with the instant miso and adjust to a piping consistency with the aid of a little cold water.
  5. Place in a piping bag with a 1cm star nozzle.
  6. Cut the cucumbers into 3cm lengths.
  7. Use a melon baller to scoop out 2/3 of the seeds leaving the bottom intact.
  8. Pipe the cheese into each cup giving a decorative swirl at the end.
  9. Serve on a platter.