Tuesday, June 21, 2016

JAPANESE: Yuzu Kosho AND Yuzu Kosho Oil - condiments QUICK LINKS - Add spice to your July 4th picnic

The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice for RECIPE ABOVE.  


Meet yuzu kosho oil, the easy-to-make hot sauce that will have you obsessed. Yuzu kosho, a fermented chili-yuzu paste, is common in Kyushu, in southwest Japan, where it’s often sold in a little jar, says Ganso Yaki co-owner Harris Salat. His executive chef and co-owner, Tadashi Ono, dreamt up a riff on the paste (which on its own is too thick to use as a sauce), which they call “yuzu kosho oil,” and which is as easy as pie to make on your own. 
And it goes on everything: chicken? Yes. Beef ribs? Yup. Sautéed mushrooms? Absolutely. 
Ono simply took the yuzu kosho, added yuzu juice and a glug of oil, and put a little jar of it on every table. As Salat says, “It works great with fish, pork, chicken, beef, lamb; it’s so versatile!”
It’s also insanely addictive. Give it a whirl, use it on everything, and report back!
Yuzu Kosho Oil
Courtesy of Tadashi Ono, Ganso Yaki
½ cup vegetable oil (such as soybean oil)
1 tablespoon red yuzu kosho* (available online and at specialty Asian markets and
½ tablespoon yuzu juice.
Blend together until smooth. Store in refrigerator for up to one month.
*Melissa Clark, genius recipe developer for The New York Times, suggests that, if you’re not able to find bottled red yuzu kosho, you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. 
Recipe from Martha Stewart

Grilled Salmon and Chilled Somen with Yuzu Sauce

This tasty dish, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is a great way to serve noodles on a warm day. 

  • 4 (4-ounce) salmon fillets
  • Coarse salt and freshly ground pepper
  • 12 ounces dried somen noodles
  • 12 cherry tomatoes, halved
  • 1/4 cup chopped daikon
  • 1/4 cup chopped cucumber
  • 1 cup Yuzu Dipping Sauce
  • 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)

    1. Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
    2. Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
    3. Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.

Thursday, June 9, 2016

AMERICAN: from the Kitchen on Foodnetwork - Make the Most of Your Summer Bounty

The Kitchen starts off summer with Marcela Valladolid's 

Grilled Pork Tenderloin with an Apricot Serrano Salsa, 

then Katie Lee shows how to make recipes from 

leftovers with her Pork Tenderloin Quesadillas. Learn 

how to keep produce fresh all summer long and how to 

better your backyard with DIY tips and tricks. Plus, 

author and nutritionist Joy Bauer joins the fun with her 

healthy Mint Chocolate Chip Ice Cream, food and 

lifestyle expert Chadwick Boyd makes Radish and Snap 

Pea Bites with Brown Butter Rosemary Drizzle, and 

Geoffrey Zakarian whips up a Pina Perfected cocktail.