Tropical Fruit Forum - International Tropical Fruit Growers



Author Topic: Yuzu recipes  (Read 1172 times)

nullzero

  • Zone 10a
  • Hero Member
  • *****
  • Posts: 3471
    • View Profile
Yuzu recipes
« on: March 20, 2012, 02:41:26 PM »
Here is some Yuzu recipes listed on fourwindsgrowers; http://www.fourwindsgrowers.com/our-citrus-trees/new-varieties-featured/yuzu.html

Ponzu Sauce (Traditional Japanese Dipping Sauce)
Ingredients
cup mirin (sweet rice wine)
cup rice vinegar
4 tablespoons soy sauce
cup bonito flakes
cup fresh yuzu juice, or more to taste
1 tablespoon grated yuzu zest, if available
Directions:
Combine the mirin, vinegar, soy sauce, yuzu zest and bonito flakes in a saucepan and bring to a boil over medium heat. Remove from the heat and let cool. Pour the sauce through a strainer into a bowl; discard the bonito flakes. Add the yuzu juice.
Store in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week.
_____________________________________________________________________________________
Yuzu cha (Warm citrusy drink)
Ingredients
4 good quality Yuzu fruits
250 grams sugar (one heaping cup)
Directions:
Finely chop the yuzu fruits, using all portions except the seeds. You can finely slice the rind lengthwise so that the finished product will show off its pretty texture and color. Mix the chopped and sliced yuzu juice and rind with the sugar and blend thoroughly in a large jar. Stir the mixture every few days and keep refrigerated. Mixture is ready to use after about 4 days. To use, put a tablespoon of the mixture in a cup, cover with boiling water, stir and enjoy on a cold winter day.
_____________________________________________________________________________________
Edamame Shiso Salad with Yuzu Vinaigrette
Ingredients
3 cups cooked, shelled edamame (save time by cooking frozen, pre-shelled beans)
[Possible substitutions: fava beans, yard long beans, peas, asparagus or salad greens]
One tablespoon Yuzu juice
5 or more Shiso leaves, sliced
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar (flavored or plain)
1 tablespoon maple syrup
Kosher salt (optional)
Freshly ground black pepper
Zest from one Yuzu or lemon
Toasted sesame seeds (optional)
Directions:
Place edamame or other salad fixings in a serving bowl.
Mix in blender: Yuzu juice, half of the shiso leaves, the olive oil, vinegar and maple syrup. Gently combine dressing with salad including remaining shiso leaves. Garnish with Yuzu or lemon zest and toasted sesame seeds if desired. Serve immediately.
Grow mainly fruits, vegetables, and herbs.

 

Copyright © Tropical Fruit Forum - International Tropical Fruit Growers