yuzu

Light and refreshing Korean yuzu salad dressing recipe

Easy Korean Style Yuzu Dressing

Tbsp yuzu marmalade

Tbsp extra virgin olive oil

Tbsp apple cider vinegar

lemon juice

Combine all ingredients in a bowl and mix well until well blended. Serve with your choice of salad ingredients. (It particularly goes well with garden mix, boiled chicken breast or seafood.)

Spike sparkling cider with sake and yuzu juice for an elegant, easy-drinking cocktail

Sake cider fizz

sake 50 milliliters, see notes below

yuzu juice 1 tbsp

dry sparkling cider 75 milliliters

Chuhai is a cocktail containing the Japanese alcohol called shochu, soda, and any kind of fruit juice. In Tokyo area we sometimes call it Sour instead of chuhai. This cocktail is very popular in Japan, commonly served in izakaya-style restaurants and restaurants that cater to Japanese salary workers. 

Japanese Yuzu Cocktail (Yuzu Chuhai)

club soda ((soda water))

shochu ((brand or type doesn’t really matter))

Tbsp simple syrup ((recipe follows))

tsp yuzu juice (extract)

ice cubes

Korean citron tea (yuja cha) ((optional))

lime ((optional; can use lemon))

water

sugar

Combine club soda, shochu, simple syrup, and yuzu extract in a glass and mix well.

Add ice cube and Korean citron tea (optional) and mix well.

Garnish with a slice of lime, and serve immediately.

Bring the water to a boil in a small saucepan. Dissolve the sugar into the boiling water, stirring constantly. Once the sugar is dissolved completely, remove it from heat and let cool completely and thicken.

To Make Simple Syrup

The yuzu is extraordinary in its fragrance and beautiful floral, bright citrus flavors. It is hard to substitute anything and have it come out the same. It will just be a different cocktail. Potentially delicious, but still different. A fresh yuzu will usually be significantly more bright than the bottled juice. For the gin, we prefer a gin like Hendricks or Tanqueray Rangpur for this cocktail. There are quite a few Japanese gins which work quite well in this cocktail too.

Yuzu Cocktail

whole Yuzu ((or @ 1 1/2 Tablespoons yuzu juice))

(60 milliliters) Gin

Vanilla Extract (, optional)

(15 milliliters) Simple Syrup (,

orange bitters (, optional)

(60 milliliters) club soda

Squeeze the yuzu directly into the cocktail shaker (helps capture the most oils from the zest). Add a 1/4 of the squeezed rind into the shaker.  Add the gin, vanilla extract (optional), simple syrup, and optional bitters to the cocktail shaker. Add ice &amp; shake for 15-20 seconds.

Place ice into an old-fashion glass, strain the cocktail over the ice, top with club soda, and gently stir. Garnish if desired.

What to do with fresh yuzu fruits? Make this delicious Japanese dipping sauce called Yuzu Ponzu (Yuzu Pon)! The homemade version tastes so much better than the store-bought one and it&#039;s extremely easy to make a big bulk to enjoy later!

Yuzu Ponzu (Japanese Yuzu-Flavored Dipping Sauce)

kombu (dried kelp) ((1 inch x 1.5 inches, 2.5 cm x 4 cm))

katsuobushi (dried bonito flakes) ((omit for vegan/vegetarian))

mirin

soy sauce

½ cup freshly squeezed yuzu juice

Gather all the ingredients.

Add a piece of kombu and katsuobushi to a sterilized, wide mouth, 16-oz (2 cups, 480 ml) mason jar.

Add mirin, soy sauce, and yuzu juice.

Make sure kombu and katsuobushi are submerged. If not, cover the lid and give a good shake. Store the jar in the refrigerator for 24 hours.

Strain the yuzu ponzu into a fine-mesh sieve over a measuring cup. Discard the used kombu and katsuobushi. You can also repurpose them to make furikake rice seasoning. Pour the yuzu ponzu back into the jar.

You can enjoy the yuzu ponzu immediately. However, it&#39;s best to wait for a week (or up to 3-4 months!) so that the flavors have a chance to meld and to round out the sour taste from the yuzu.

To Enjoy

Store the yuzu ponzu in the refrigerator and keep it for up to 6-12 months.

To Store

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

Yuzu Kosho Deviled Eggs

Tbsp. Champagne vinegar vinegar

shallot

radishes, trimmed, very thinly sliced

eggs

Kosher salt

mustard powder

lime juice

Tbsp. (or more) green yuzu kosho

grapeseed oil or vegetable oil

tsp. finely chopped cornichon

herbs

“When I’m cooking for Passover,” says chef Alex Raij of Txikito in New York, “karpas (a green vegetable, often parsley, representing spring) is always my inspiration—it was my first taste of the seder plate. I grew up in Minneapolis without a religious education—my parents are immigrants from Argentina, where they had a very secular lifestyle—but when I was in first grade, a generous family in our neighborhood invited us over for my first seder. What I remember most was dipping the parsley in the salt water (to symbolize the Israelites’ tears in Egypt)—and it was delicious. I’m still attracted to those flavors, on display here.” Raij’s recipe includes a silky homemade mayo (using raw egg*), but you can use 1 cup of store-bought mayo in its place. And when it comes to presentation, Raij recommends arranging the eggs on a plate covered with shiso leaves—she likes to wrap the leaves around the eggs for a delicious, easy-to-hold bite.
* Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don’t like raw eggs.

Bon Appétit

Mix vinegar and sugar in a small bowl. Add shallot and let sit until softened, 5–10 minutes; drain.

Meanwhile, place radishes in another small bowl and pour in very cold water to cover (radishes should curl).

Place eggs in a medium pot and pour in water to cover by 3". Add a large pinch of salt and bring to a boil over high heat. Immediately cover, remove from heat, and let sit 8 minutes.

Run 1 egg under cold water; crack and peel. Yolk should be bright yellow and texture more chalky than fudgy. Let remaining eggs sit longer in water if needed, checking in 1-minute increments until done. Drain and rinse eggs under cold running water. Transfer to a large bowl of ice water and let sit, stirring every minute or so, until mostly cool, about 5 minutes. Carefully peel eggs, then trim a very small amount of white from top and bottom of each egg so they can stand on an end. Slice in half crosswise. Separate yolks from whites, transferring yolks to a small bowl. Place whites on a large plate.

Mix mustard powder and 2 tsp. cold water in another small bowl to make a paste. Scrape into a food processor; add raw egg yolk, lime juice, and yuzu kosho; pulse until smooth. Let sit 1 minute.

With motor running, pour in ½ cup oil, starting with a few drops at a time, then increasing to a very thin stream. Process until incorporated, then add 1 tsp. cold water. Stop processor and scrape down sides, then, with motor running, add remaining ½ cup oil in a very slow stream. Process until incorporated. Season mayonnaise with salt or up to 1 Tbsp. more yuzu kosho. Add cooked yolks to mayonnaise and pulse, scraping down sides as needed, until a very thick paste forms. Add shallot, cornichon, and 2 Tbsp. herbs to egg mixture and pulse to combine. Taste and season with more salt if needed.

Transfer egg mixture to a pastry bag fitted with pastry tip of choice, or a resealable plastic bag (snip one corner off to pipe), and chill.

When you’re ready to serve, arrange egg whites cut side down on paper towels and let drain. Turn over and pipe in a generous amount of filling. Drain radishes, pat dry, and place a slice on top of each egg, then sprinkle with more finely chopped herbs.
Do ahead: Eggs can be cooked and mayonnaise can be made 1 day ahead. Cover and chill separately.

Yuzu ((or @ 1 1/2 Tablespoons yuzu juice))

Cozy up with this bowl of piping hot miso soup with yuzu kosho. Yuzu kosho is a Japanese citrus pepper paste that gives a kick to Japanese dishes like this hearty pork belly miso soup with loads of vegetables. After drinking this delicious miso soup, you will be hooked on this combination of miso soup and yuzu kosho!

Miso Soup with Yuzu Kosho

¼ lb pork belly ((4 oz; skip for vegan/vegetarian))

leek

cabbage leaves

shiitake mushrooms

2.5 oz carrot ((1.5", 3.8 cm))

green onions/scallions

Tbsp roasted sesame oil

Tbsp sake

Tbsp miso

oz soft/silken tofu (kinugoshi dofu) ((1 block tofu))

yuzu kosho (Japanese citrus chili paste) ((for taste))

Tbsp toasted white sesame seeds

kombu (dried kelp)

katsuobushi (dried bonito flakes) ((skip for vegan/vegetarian))

Gather all the ingredients first.

To make dashi: In a measuring cup (or a large pot), add 4 cups water and kombu and let it steep. You can do this process overnight or as soon as you start preparing. This is kombu dashi.&nbsp; If you're using dashi powder or dashi packet, follow this tutorial, and use it at Step 12.

Cut the pork belly into 1 inch (2.5 cm) pieces.

Cut the leek in half lengthwise, and then cut the halves into 1-inch pieces widthwise. Rinse under cold water to make sure there is no dirt inside the pieces.

Cut the cabbage leaves into small pieces.

Remove the stem of shiitake mushrooms and slice thinly.

Cut the carrot in half lengthwise, and slice thinly. Cut the green onions thinly.

Transfer the kombu dashi into a pot (if you didn’t use a pot at Step 2). Slowly bring the kombu dashi to a boil over medium low heat. When the water is almost boiling, remove the kombu to avoid sliminess. If you are vegan/vegetarian, skip next two steps (Step 9 and Step 10).

Add 3 cups katsuobushi and cook for 15 seconds. Then turn off the heat and let the katsuobushi steep in the pot for 15 minutes.

Meanwhile, in a separate large pot (or donabe), heat 1 Tbsp sesame oil over medium heat.  Once the pot is hot, add the pork belly and stir to cook.

Once the pork belly is 80% cooked through, add 1 Tbsp sake and stir to combine. Then add chopped leeks.

Once leeks are wilted, add the rest of the vegetables and mushrooms. Stir to coat with the oil.  Then using a fine-mesh strainer, strain the dashi into the pot.

Bring the soup mixture to a boil, skimming the foam and scum on the surface while cooking. Turn off the heat and add 2 Tbsp miso first, and then gradually add in more as you taste the soup. Each miso brand and type of miso tastes differently and the sodium level varies, so you want to taste before adding more miso.

Add the tofu into the soup and turn on the heat to continue to simmer until tofu is nice and warm (tofu is edible chilled, so you don’t have to worry about “cooking” it). Just make sure not to let the miso soup boil. It should take not more than 3-4 minutes to warm the tofu, and the soup is now ready.

Before serving, scoop out a small portion of Yuzu Kosho from the jar and place it on a small plate. Grind 2 Tbsp sesame seeds and put in in a small bowl. Serve them alongside with the donabe or soup pot. After you ladle the soup into individual serving bowls, add a pinch of Yuzu Kosho, sprinkle sesame seeds, stir in and enjoy!

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Thick and creamy yuzu custard filling sits on top of buttery shortbread crust. Give classic lemon bars an Asian twist with Japanese yuzu extract juice. You only need 6 ingredients for these sweet and citrusy bars!

Yuzu Bars

unsalted butter, room temperature

salt

all purpose flour

yuzu extract juice

Preheat the oven to 350°F.

Line a 8 x 8 in or 9 x 13 in pan with parchment paper. Leave an overhang on the sides so it&#039;s easier to lift up later.

In a food processor, combine butter, sugar, salt, and flour together. Pulse until coarse crumbs form.

Press the dough firmly and evenly into the prepared baking pan. Bake for 22-25 minutes, or until it is lightly browned. Remove from the oven and set aside.

Shortbread Crust

In a large bowl, whisk together sugar and flour. Then add eggs and yuzu extract juice and mix until smooth and well combined.

Pour filling over the baked crust. Bake for 20-25 minutes,

Let cool to room temperature. Then chill in the refrigerator for at least 1 hour. Lift the yuzu bars out of the pan using the overhang parchment paper. Cut in squares, and dust with powdered sugar if desired.

Yuzu Filling

This is one healthy salad with a super refreshing salad dressing recipe made with yuzu juice and honey. If you're a fan of yuzu, you definitely don't want to miss this!

Tofu Salad with Refreshing Honey Yuzu Dressing Recipe

cherry tomatoes

broccoli

butternut squash

garlic powder (optional)

olive oil

tofu

romaine lettuce (chopped)

yuzu juice

white wine vinegar

honey

Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast in the oven at 180 °C for 20 minutes.

While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes. If you need to use oil in this step, feel free to.

Make the salad dressing by mixing yuzu juice, white wine vinegar and honey in a bowl.

Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.

Une recette vraiment rapide et très simple parce qu&#39;il y a toujours des occasions à fêter... Si vous n&#39;avez pas de yuzu, vous pouvez le remplacer par de la clémentine si c&#39;est de saison, ce sera tout aussi bon.

Saint jacques à la crème de yuzu

Ingrédients non renseignés.

RDV sur le blog du Gourmet du Club Chef Simon.

Homemade sweet, tangy and delightful yuzu marmalade. They are amazing in both hot and cold drinks as well as enhancing recipes like teriyaki sauce.

Yuzu Marmalade

sugar ((we measure the amount later, about ½ by weight of whole yuzu))

Wash yuzu thoroughly and pat dry with kitchen cloth. With a knife, remove any black spots on the skin and cut yuzu into quarters.

Remove seeds by hand and squeeze out the juice in a sieve (to catch more seeds), set over a measuring cup (or a bowl). Remove the peel by hands (peel is the entire outer covering of the citrus fruit, including the colored, exterior portion as well as the spongy, white pith beneath them.) and separate the seeds and membranes in separate bowls. See the photo below.

Wrap the seeds in a cheesecloth and tie with kitchen twine, or pack seeds in mesh tea bags (like this one) and set aside. Why do we keep seeds and use them for cooking? Pectin is released from the cut fruits and seeds during cooking. Simmering the fruit evaporates some of the moisture and concentrates the pectin. Adding sugar and an acid like yuzu juice encourage the pectin to reform as a jelly [Source].

Put the membranes in a large pot and fill with a plenty of water. Bring it to a boil and simmer for 10 minutes over medium heat. This precooking process is to soften the membranes and remove bitterness.

Remove from heat and drain in a strainer. Let cool and chop the membranes roughly. Put them in a bowl and set aside.

While cooking membranes, start removing the pith (the white spongy layer between the fruit and the peel) as it has a very bitter taste. Then cut into thin julienne pieces.

Put the julienned peel in a large pot and fill it with plenty of water. Bring to a boil and simmer for 10 minutes over medium heat. Then remove from the heat, drain in a strainer, and set aside. This precooking process is to soften the peel and remove bitterness. If you are not a fan of bitterness taste, you can repeat this process 2 times to further reduce it. I don’t mind, so I did it just once.

Now it’s time to weigh and figure out the amount of sugar you’ll need. Calculate the total weight of 3 ingredients: the boiled yuzu peel, boiled membranes, and the reserved juice. My 24 yuzu came out as 1,765 grams.

Then measure granulated sugar so that you have half of the combined weight of 3 ingredients, for me the granulated sugar is 883 g.

Now combine the boiled yuzu peel and membranes, the reserved juice, and the sugar in a large pot.

Add enough water to cover and add the bags of seeds in the pot.

Bring it to a boil and simmer gently over medium heat for 30-40 minutes, stirring to dissolve the sugar, and skin any foam on top.

When the marmalade is reduced and becomes slightly thick, scoop a tablespoon of marmalade onto a cold plate and let it cool to check the thickness. Marmalade will continue to get thicker as it cools more, so don’t wait till it gets too thick. Remove from the heat and discard the bags of seeds.

When the marmalade is almost done cooking, it’s time to prepare the jars. Wash the jars, lids, and bands thoroughly in hot soapy water and rinse. Alternatively, you can also use a dishwasher. I used the water bath canning method (click here to read and click here to watch a video) to preserve this yuzu marmalade. Place your empty jars in a large pot, right side up, and completely cover in hot but not boiling water for at least 10 minutes.

Remove jars and lids from hot water. While the jars are still hot, fill them with warm marmalade. Wipe the rims carefully. Each jar should be filled up to a ¼ inch from the top. Make sure to remove any air bubble in the jars.

Place the lid onto the rim and seal the jars. Add jars to your canner or large pot with a rack and boil for 10 minutes. Make sure the water covers the jar by at least 1 inch.

Remove jars and let them sit for 12 hours. After 12 hours, test the lids to make sure they are completely sealed. If they are not sealed, refrigerate and enjoy soon.

You can keep the sealed jars in a cool place for up to a year.

"This is a fun little canapé that I bet none of your guests have tried before. For me, that is what food is all about; trying new things, meeting new people and then sharing that special moment again when you eat a similar dish. Get out there, eat some incredible food and make your friends smile with this simple little treat."

From Dish it Up by Hayden Quinn (Murdoch Books), available now in all good bookstores and online


Hayden Quinn’s grilled ginger prawns with yuzu mayo, roast rice

mirin (rice wine)

tbs cooking sake

tsp sesame oil

tbs sugar

tbs fresh grated ginger

garlic cloves, grated

green prawns, peeled (tails intact), deveined

(30 grams) frozen shelled edamame (soy beans)

rice (see note)

coriander basil

(120 grams) Kewpie mayonnaise (see note)

tbs yuzu juice (see note)

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

This Japanese-inspired Black sesame Tart with Yuzu curd is probably my favorite tartlet at the moment, a must-try if you are into citrusy desserts and/or anything Japanese!

Black sesame tart with yuzu curd

240 g Granulated sugar

Unsalted butter (room temperature soft)

Pastry flour (AP works too)

Icing sugar

g Black sesame seeds (roast it first

110 g Unsalted butter (very cold)

50 g Egg (approx. 1 egg)

g Callebaut Dark Chocolate (callets)

Black fat soluble chocolate food coloring

Place yuzu juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling

After about 8-10 minutes the mixture starts to thicken (mixture will reach around 80C /176F)

Remove from heat, pour the cooked curd through a sieve

With a rubber spatula mix in room temperature butter in small chunks one by one, makes sure each chunk  is fully incorporated before adding the next. Hand blend

Let the curd cool before using it as a filling, no need to wait until it fully sets

Yuzu curd

Sift dry ingredients; flour, icing sugar, salt then add in toasted black sesame seeds

Tart cases

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Top Tags

Easy Korean Style Yuzu Dressing

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The most viewed yuzu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine