Wondering what Yuzu is? It's a fragrant citrus fruit from Japan - imagine the love-child of a grapefruit and a mandarin. It's one of those flavours that's intriguing, delicious and surprising - all at the same time. Foodie trendsetters have tipped Yuzu to become mainstream, like buying limes or avocados in your weekly shop, but for now, it's still an unusual flavour that needs exploring.
It's great used in dressings, marinades and sauces, particularly with fish or shellfish but it's also good with chicken - try mixing yuzu with soy, mirin and sesame oil with a sprinkle of Togarashi seasoning (Japanese 7 spice) for a simple and tasty chicken marinade. It's also really cheeky served up in a cocktail - try a dash of Yuzu juice with gin, angostura bitters and soda.
Here are two different dressing recipes that use this lovely citrus fruit. I've made one as a vinaigrette to dress slaw and the other as fruity sauce, both to garnish a piece of sesame coated, baked salmon.
This is such a simple dressing to knock together, simply add the Yuzu, Rice Wine Vinegar and Mirin together in a bowl. Add a pinch of salt and slowly drizzle in the olive oil whilst whisking. Finish with a twist of black pepper.
2. If required, remove the skin from the salmon fillets. To do this, place the salmon fillet on a board, skin side down. Using a sharp knife, make a cut just above the skin and continue to run the knife all the way along the fillet. As you move the knife along, hold the exposed skin with the other hand and angle the knife slightly downwards. This will perfectly remove the skin and none of the salmon.
2. Roll each fillet in the teriyaki marinade and if time allows, leave it for 10-15 minutes.
3. Now sprinkle the sesame seeds over all sides of the salmon to coat, place them on an oiled baking sheet and bake in the oven for 10-12 minutes.
Yuzu Coleslaw The mix of coleslaw ingredients is pretty flexible, I find most vegetables are pretty good eaten raw in a coleslaw, I've used the following; 1-2 Carrots, peeled and cut into thin matchsticks ¼ Savoy Cabbage (or white cabbage or Chinese leaf) ¼ Red Cabbage 3-4 Spring Onions, finely sliced 7-8 Mangetout, thinly sliced length ways 6-7 Radishes, sliced 1 x Green Apple, cored and sliced into thin strips - drizzled with a little extra Yuzu juice Small bunch of Flat Leaf Parsley, stalks removed Cress Salt
1. Prep all your vegetables and sprinkle with a little salt, leave for 4-5 minutes. 2. Dress with the Yuzu Vinaigrette and serve.
To bring the dish together, place a salmon fillet on each plate, pile on a little slaw and finish with a drizzle of yuzu sauce. It's great served with some boiled new potatoes.
Enjoy! Don't forget to tag us in your social posts or leave a review if you cook this at home foodies. Ben
Have you tried this recipe yet? Tell us about it...
Comments will be approved before showing up.
Also in Ben's inspiring recipes and simple 'how to cook' videos...
This really simple dish is a foodie take on fish and chips and it's totally transformed with our new Mojo Rojo sauce. Originating in Spain, this utterly delicious sauce combines red peppers with red wine vinegar, garlic and sweet paprika - it just seems to be greater than the sum of it's parts.
Our Sau Tao Taiwan style wide cut noodles are key to making this dish so good, they are lovely long ribbon noodles with crimped edges that are slightly chewy, taste great and look really funky. Mixed with some intense and spicy XO sauce and a little zingy Vietnamese nouc cham, a salty, sour and sweet dressing made using fish sauce, rice vinegar, sugar, garlic, fresh chilli and lime juice, the combination is fantastic.
We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
I received a Japanese cookbook for Christmas and found ALL the ingredients required at The Somerset Foodie which were then delivered to my door free the next day! I checked the prices and they were all very competitive. I have been using everything for a week now and am loving learning a new cuisine. Thanks for making the experience so easy!
It is an excellent gift, and has been gratefully received by family moving into the area. Not only does it offer a source of fine and rarer foods, but also connects to local businesses. All very positive. Thank you!
I bought the chilli lovers gift pack along with a jar of momoya rayu as a Christmas present for my husband. All the sauces are delicious and Ben wasn’t wrong when he said we would become addicted to the momoya rayu - a bulk order will be needed in the new year!