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3 results for "yuzu juice"
Kombu-Braised Korean Short Ribs with Watercress Gremolata and Black Sesame
Flanken-cut short ribs braised in kelp-and-doenjang broth until the collagen gives up completely, then buried under a raw watercress gremolata spiked with toasted black sesame and yuzu zest. The ocean-floor depth of kombu does something almost unsettling to the beef's natural glutamates. The bitter, peppery watercress is what keeps the whole thing from becoming too much of a good thing.
Blood Orange Cured Lamb's Lettuce Bites with Miso Aioli and Pickled Ramps
Lamb's lettuce cured in blood orange juice and aji amarillo salt until the leaves go silky and crimson, then piled onto crispy quinoa crackers with fermented miso aioli and pickled ramps. It sounds unhinged. It works because citric acid does the same thing here that it does in ceviche, and the ramps' sulfurous bite has more in common with miso than you'd expect. Osaka meets Lima, and neither one is apologizing.
Poached Asparagus Yuzu Sake Spritz with Elderflower and Mint
Poaching asparagus directly in sake sounds like a mistake. It isn't. The asparagus gives the sake a grassy, umami-laced sweetness, and that infused liquid becomes the backbone of a cocktail finished with yuzu, elderflower cordial, and bruised mint. The glutamates in asparagus amplify the fruity esters in sake in a way that citrus alone never could, and the result is savory-floral in the best possible sense.