Cooking with Yuzu

steveinsc(8)March 6, 2009

I am growing Yuzu here and need some help. The Yuzu is supposed to be very valued in oriental cooking. One of the recipes I found was for scallops (or shrimp) cooked in the Yuzu shell with miso and mirin. I got the miso in Columbia and tried this recipe twice. I followed the instructions carefully. The result was a very salty sauce in which the scallops were cooked. "Very" might be too tame a word for how salty the result was. I was wondering if anyone out there has cooked seafood with Yuzu and can give me some guidance. (Cooking Yuzu cakes produces a very good, citrus flavored cake and the dried rind is great for winter tea.)


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lali(z9, Sunset z18, CA)


I'm not that familiar with cooking with yuzu, but wouldn't you just be able to use it in place of lemons and/or limes for cooking, marinades and other applications? Depending on the acidity and taste of the yuzu fruit, I would use it according taste. As for your recipe, you can try putting the miso in sparingly because it is quite salty in large quantities.

I found a few recipes on foodnetwork.


    Bookmark   March 6, 2009 at 4:42PM
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Could you tell me the recipe? I am very familiar with cooking with miso,and might be able to help. and I have a yuzu tree too,


    Bookmark   April 20, 2009 at 6:38AM
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