How to Preserve Yuzu: Frozen Peels, Yuzu Ponzu Sauce, and Yuzu Tea
- 1 as many (to taste) Yuzu
- 1 Soy sauce
- 1 Mirin
- 1 cut into lengths that fit into the jar Kombu (or dashi soy sauce)
- 1 Honey (for the yuzu tea)
- Preserve the peel: Peel off the yellow part of the peel with a knife.
- Line the peel on paper towels, and microwave for 3 minutes to evaporate some of the moisture.
- Attention: It's best to half-dry the peels (a bit more tender than dried fruit) to best retain the fragrance!
- Put the peels in a resealable bag and freeze.
- To use, take it out and julienne or finely chop while still frozen, depending on what you're using them for.
- Preserve the flesh: Segment the fruit and chop it up roughly.
- Combine with the ingredients, and pack in a jar up to the rim (include the seeds, too).
- Combine the soy sauce and mirin in a 3:2 ratio, and bring to a boil in the microwave for 2-3 minutes.
- Pour into the jar from Step 4 up to the top, and leave for half a day.
- After half a day, strain all the kombu, yuzu pulp and seeds, and the ponzu sauce is done!
- If you don't remove the solid bits, the sauce will become sour and syrupy.
- Preserve the white pith: This part will remain.
- You can add it when you are making apple jam and so on to give the jam a yuzu fragrance, but you could...
- Chop it up finely, pack it into a jar with enough honey to the top, and leaving it for several days, you'll have yuzu tea concentrate just like that!
- So easy!
- And it's done!
- If you add finely julienned frozen yuzu peel to"Simple is Best!
- Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)," it'll transform into a refined and aromatic dish!
- Just add a little julienned yuzu peel to your everyday simmered dishes to transform into restaurant-class dish!
yuzu, soy sauce, mirin, soy sauce, honey
Taken from cookpad.com/us/recipes/169272-how-to-preserve-yuzu-frozen-peels-yuzu-ponzu-sauce-and-yuzu-tea (may not work)