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Yuzu recipes

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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)
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
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)
4 good quality Yuzu fruits
250 grams sugar (one heaping cup)
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
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)
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.

Yuzu Gimlet Cocktail

Here is how to use the fruits. Cut the fruits up into 6 segments. Do not bother to remove the peels. After cutting up, remove all the seeds. The inside will be almost completely filled with seeds, but they are big seeds so are easy to remove. Keep the peels. The peels are where the flavor is. And the peels of Yuzu are softer and more edible than the peels of lemons. You will then want to mince the fruit with the peels still on into tiny pieces, using your knife skills.
Add a little water and a little sugar (not too much), add the Yuzu pieces, and heat, until the sauce has reduced into a syrup. One recipe calls for a half cup honey per 2 Yuzu fruits, or about 3 parts sugar per 5 parts Yuzu pieces by weight.
You can later freeze this.

For the gimlet, it is highly recommended for you to add shaved ice to make this into a slushie.

It goes something like this:

2 oz gin (if you don't know anything about gin, use Bombay Sapphire or Tanqueray, don't use the cheap stuff or you'll regret it)
1/2 oz of the Yuzu syrup
1/4 oz lime juice (squeeze it yourself from the fruits, don't use the pre-bottled stuff, you might want to wear gloves)
add the shaved ice
garnish with a lime

This might be the best cocktail ever.

You might also be able to find it in high priced Japanese gourmet restaurants/bars in big trendy cities like New York City, Los Angeles, or Seattle.
(The drinks will cost you $10)

If you grow your own Yuzu's and make your own dipping sauce, you are less likely to be caught up in a Ponzu Scheme

You should be able to make a good soda with Yuzu and carbonated water, because I buy Yuzu soda cans for $1.50 imported from Japan via Daiso. (They're like dry grapefruit/pomello Italian sodas if you have bought San Pellegrino branded soda.)

Edamame Shiso Salad with Yuzu Vinaigrette.

Often make something similar but using canned green flagolette beans ( shelled green beans, not string beans )
Also add some crumbled nori sheet for a seaweed flavour and dark green colour.
Dressing was a touch of sesame oil, touch of soy sauce, salt and pepper.
Yuzu juice added when available.


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