Yuzu Pickles Recipes
YUZU PICKLES
Steps:
- With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes. Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices. Transfer to a nonreactive container.
- Combine the chiles, vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
- Stir the yuzu juice into the chile mixture and pour over the cucumbers. Cover and refrigerate for at least 4 hours or up to 2 days.
SLIDERS WITH RUSSIAN DRESSING AND YUZU PICKLES
Steps:
- Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
- Form the beef into 12 patties 3 inches in diameter and 1 inch high. Generously season with salt and pepper. Grill for 2 to 4 minutes per side for medium-rare. During the last minute of grilling, top each burger with a slice of cheese.
- Grill the cut sides of the rolls alongside the patties until golden brown and crisp, 1 to 2 minutes. Transfer to a serving plate.
- Spread a generous layer of dressing on both sides of each roll. Arrange the lettuce on the bottom of each roll, cupped sides up (to capture the mouthwatering meat juices). Transfer the patties to the lettuce-lined buns and immediately top each with a thin layer of tomatoes and then pickles. Season the tomatoes with a little salt. Cover with the buns' tops and serve immediately.
YUZU KOSHO
Provided by Bon Appétit Test Kitchen
Categories Citrus Garlic Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low Cholesterol Bon Appétit
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.
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- Wash turnips carefully and peel the skin. Cut in half or quarters, depending on size, and then slice thinly. For leaves, cut them into ½ inch (1.3 cm) pieces.
- In a resealable plastic bag, add turnip slices and leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice). Mix and rub well with your hands from the outside of the bag.
12 JAPANESE PICKLES YOU CAN MAKE AT HOME • JUST ONE COOKBOOK
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- Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with. You can literally use almost any vegetables – cucumbers, carrots, eggplant, daikon, celery – with this salt pickling method.
- Pickled Cucumber. If you prefer quick pickling, this is the recipe to follow. You can choose to pickle the cucumbers as quickly as 2 hours or up to 2 days.
- Misozuke (Miso Pickling) Yes, you can pickle your seasonal vegetables with miso. Known as Misozuke, this miso pickling method helps preserve the ingredients for a long time.
- Shoyuzuke (Soy Sauce Pickling) Shoyuzuke (醤油漬け) is to pickle ingredients in soy sauce-based agent. It is another Japanese pickling technique that one could easily master at home.
- Pickled Cabbage. This pickle will put your whole head of cabbage and extra cucumber into good use. Brined in salt, kombu and chili flakes, the palate-cleansing Pickled Cabbage (tsukemono) makes a perfect accompaniment to a traditional Japanese meal.
- Japanese Pickled Cucumbers. Anyone who is new to pickling will be able to tackle this recipe. You will need only simple seasonings like salt, soy sauce, sugar, and sesame oil.
- Pickled Tomatoes. Reserve the extra tomatoes you’re going to make into soup for this Japanese-style pickled tomatoes! Marinated in dashi-infused vinegar, they add a pop of color and make a refreshing side to serve with your meal.
- Pickled Ginger (Gari) Often served and eaten as part of your sushi meal, pickled ginger (known as Gari in Japanese) is perfect for cleansing the palate.
- Kasuzuke (Sake Less Pickling) Made with sake lees, the leftover from the refining process of sake production, Kasuzekue is a traditional Japanese pickle that represents the essence of Japanese cuisine.
- Pickled Turnip with Yuzu. This pickled turnip employs a shallow pickling technique known as Asazuke. Most Japanese home cooks favor asazuke as it allows you to pickle vegetables in a short period of time.
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