Tuesday, June 21, 2016

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

LINK TO INFO ON THE

CONDIMENT YUZU KOSHO

TRENDING YUZU KOSHO IDEAS

MORE ON YUZU KOSHO FROM THE GOURMET SLEUTH

RECIPE FOR MUSHROOM SALAD WITH YUZU FROM EPICURIOUS

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.

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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 Amazon.com
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)
DIRECTIONS

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.

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.

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.