Text 8646, 84 rader
Skriven 2006-12-10 00:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Yuzu
============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>     Bottled yuzu juice

 CS> This doesnt sound familiar to me.  Must be though some sort of citrus
 CS> juice?  Sorry, just because I live here, doesnt mean I know all the
 CS> terms.  Sounds like it might be lime juice?
 
Close. It's a citrus fruit that looks like a completely round lemon. The
zest and juice are both used. You can substitute lemon or lime easily.
It is squeezed over sushi and sashimi, used for flavouring soy dipping
sauces and in fish dishes just like lemon and lime.

I have never been able to find any here and have never tasted it; I just
use lemon and lime half and half when it is called for.

There's a picture at http://www.kamikatsu.jp/tokusan/image/yuzu.gif

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lotus Root With Lemon Syrup
 Categories: Asian, Vegetables, Sauces
      Yield: 4 servings
 
    115 g  Medium lotus root (5 cm
           -diameter), peeled and ends
           -trimmed (place in lightly
           -vinegared water to avoid
           -discoloration)
           FOR FLAVORING LOTUS ROOT:
  1 2/3 c  Water
  3 1/3 tb Rice vinegar
           SYRUP:
  3 1/2 tb Water
      5 tb Sugar
      1 tb Lemon juice
           Finely grated yuzu citron
           (or lemon or lime) zest
 
  The shape of the lotus root is shown to advantage in this dish.  Sweet
  combines well with touches of sour here, and this subtle harmony is
  brightened by yuzu citron (or lemon or lime) zest.
  
  Slice lotus root into thin rounds.  If root diameter is large, cut
  root in half lengthwise, before slicing.  Immediately place slices in
  lightly vinagared water to avoid discoloration.
  
  Place flavoring ingredients in a medium sized saucepan and bring to a
  boil quickly.  Add lotus root slices and reduce heat to medium.
  Simmer, uncovered, until lotus root is just cooked, but still crisp-
  about 5 minutes.  Drain and cool.
  
  Place water and sugar in a small sauce pan and simmer until about the
  thickness of corn syrup.  Do not allow it to caramelized.  Remove from
  head and add 1 tbsp lemon juice.
  
  Place vinegar root slices on 4 small dishes, pour 1 tbsp of hot syrup
  on each portion, and garnish with a dab of yuzu citron (or lemon or
  lime) zest.  Serve immediately.  Syrup keeps indefinitely and lotus
  root keeps at least 3 days refrigerated -- but yuzu (or lemon) zest
  should be freshly grated just before serving.
  
  Notes: I made this and it was really very tasty.  Unusual side dish
  for my (Korean) tastes (the sweet bit is different), but good enough
  for me to make on a regular basis.  A nice change from the usual
  savory lotus root dishes I've made.  I used lemon (not citron) and did
  not do the zest thing and it was fine.  I think the zest thing would
  be really good if I was not so lazy.

  Poster not recorded.

MMMMM

Cheers

Jim, in Yellowknife




... I refuse to be quoted, in or out of context!
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