I learned to really appreciate the tanginess of yuzu when I started working at a restaurant named Kurisaki.
The chef there, Kuri-san, implements yuzu into a lot of his dishes, and it always blends perfectly with his dishes. I thought, hey, might as well try it out with a little dish of my own!
…While not as impressive as Kuri-san’s yuzu salad dressings, marinades, and sauces, I still have to say that this is pretty darn tasty and quick to fix. The Sesame Zucchini with Yuzu Sauce is great when chilled, with the toasted sesame taste, tanginess of the yuzu, saltiness of the soy sauce… Yum!
- 1 zucchini, cut in coins
- 1 T sesame seeds
- ½ T yuzu juice
- 2 T soy sauce
- Mortar and pestle
- In a small pan, fry sesame seeds on medium heat until you hear a few pop. Watch out to make sure the sesame seeds don't burn. Take them off heat (they should smell like popcorn) and grind them. Set aside.
- Arrange the zucchini coins on a plate, slightly overlapping each other. Set aside in fridge for 20 min to chill.
- Mix yuzu and soy sauce together.
- When you are just ready to serve the zucchini, sprinkle the grinded sesame on the zucchini, then evenly coat the coins with the yuzu sauce. Serve immediately. Enjoy!
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