Yuzu is both a citrus fruit and a plant that was first discovered in China. It was during the Tang Dynasty that Japan and Korea were first exposed to it. Yuzu, which is also known as Japanese grapefruit, is said to have descended from a cross between a sour mandarin and an Ichang papeda. The skin of the fruit is bumpy and uneven, and its color ranges from yellow to green, depending on how ripe it is. The fruit resembles a little grapefruit but is much smaller. Yuzu fruits have a strong fragrance and may reach the size of a grapefruit when fully mature.
The yuzu has a taste that is sour and is comparable to that of grapefruit. Mandarin orange undertones may also be detected in its flavor. It is not usually consumed as a fruit; but, in Japanese cooking, the fragrant zest of the fruit is sometimes used to garnish certain dishes, and its juice is frequently used as a flavoring. Its usage in Japanese cooking is comparable to that of lemon in other types of cooking.
Recent research indicates that yuzu may be the next great superfruit. It has a high vitamin C content and may reduce inflammation in the body thanks to this. It is said to help regenerate mature skin, as well as assist in relaxation and the recuperation of aching muscles. In addition to this, it has vitamin P, which is known to support normal circulation.
It might be difficult to locate yuzu in the United States. Yuzu goods like as bottled juice, vinegar, paste, or dry, powdered yuzu may often be purchased at local Japanese grocery stores or gourmet shops in the United States. Other possible forms of yuzu products include yuzu zest. Although fresh entire yuzu are now farmed in the United States, it is still rather difficult to locate fresh yuzu.
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Napa Cabbage Steak
1 head napa cabbage
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or 1 tablespoon lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
1. Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves.
2. Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
3. Place stack four inches from end of a 16-inch sheet of foil.
4. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll.
5. Tightly tie roll with butcher’s cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties.
6. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
7. Preheat oven to 250 degrees.
8. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
9. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
10. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven.
11. While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
12. Place remaining olive oil in skillet.
13. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat.
14. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
15. To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
16. Snip cords and carefully remove foil.
17. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes.
18. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
Japanese Ponzu Sauce
1 cup soy sauce
3/4 cup yuzu juice or 3/4 cup lime juice
1/4 cup rice wine vinegar
1/2 cup dried bonito flakes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
1. Boil soy sauce in a pan.
2. Add bonito flakes, and mix well.
3. Let cool.
4. Drain the soy sauce.
5. Mix soy sauce with vinegar and yuzu or lime juice.
Baked Scallops In Yuzu
150 – 200 g Fresh scallops, quartered
125 g Red dengaku miso
4 pieces Yuzu
10 cm Giant white radish (daikon), quartered
4 tsp Moro miso or red miso
1. Mix the scallops with the dengaku miso, set aside.
2. Cut or slice off top of each yuzu and reserve as a lid.
3. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture
4. Set the lid aside and bake the filled yuzu in a 350o F (180o C or gas mark 4) oven for approx 15 minutes
5. While scallops are baking, peel the radish and boil in lightly salted water until soft, drain, and cool in iced water and reserve.
6. To serve, place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.
Edamame Shiso Salad with Yuzu Vinaigrette
3 cups cooked, shelled edamame
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)
1. Place edamame or other salad fixings in a serving bowl.
2. Mix in blender: Yuzu juice, half of the shiso leaves, the olive oil, vinegar and maple syrup.
3. Gently combine dressing with salad including remaining shiso leaves.
4. Garnish with Yuzu or lemon zest and toasted sesame seeds if desired.
5. Serve immediately.
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