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Here are the ingridients that are required to cook a appetizing How to Preserve Yuzu: Frozen Peels, Yuzu Ponzu Sauce, and Yuzu Tea:
- Take 1 of as many (to taste) Yuzu.
- Take 1 of Soy sauce.
- Get 1 of Mirin.
- You need 1 of cut into lengths that fit into the jar Kombu (or dashi soy sauce).
- You need 1 of Honey (for the yuzu tea).
Ready with the ingridients? Here are the steps on producing How to Preserve Yuzu: Frozen Peels, Yuzu Ponzu Sauce, and 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!.
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