Made from Japanese mayonnaise, Yuzu juice, Yuzu-Kosho, and chives, this is a super quick dipping sauce which can be made with everything I always have in my fridge, and it always tastes so good. Fresh Corn Chowder with Chorizo. You can adjust the amount of the yuzu-kosho according to your taste. We use cookies to ensure that we give you the best experience on our website. 2020 - Home Cooks Guide, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). How to Peel and Seed a Tomato: The best, easiest method! Reserve the juice to make ponzu (recipe below). This sauce is great with Salt-Roasted Fingerling Potatoes made in Fukkura-san, or grilled vegetables, fish, etc. Use tiny amounts in hot miso soup or in a dipping sauce. Smoked Salmon Tartare for Easy Entertaining, Making Soup with the Kids: May’s Stone Soup Recipe, How To Cook Meat Part 1: Grill, Roast, Sauté, Fry and The Reverse Sear. 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Yuzu-Kosho Mayo Dipping Sauce Made from Japanese mayonnaise, Yuzu juice, Yuzu-Kosho, and chives, this is a super quick dipping sauce which can be made with everything I always have in my fridge, and it always tastes so good. Yuzu sauce is a classic Japanese citrus dipping sauce, a blend of yuzu and kosho. Store in a sterilised jar with an airtight lid in the fridge for 3 months or longer. You can adjust the amount of the yuzu-kosho according to your taste. Serve as a dipping sauce for the steam-roasted potatoes, grilled fish, etc. If you continue to use this site we will assume that you are happy with it. The first is a Spicy Aka Miso sauce (aka miso is savory red miso), the second is Yuzu Kosho Miso sauce (yuzu kosho is one of my favorite Japanese ingredients, an aromatic condiment made from chilies and yuzu citrus rind and juice). Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture. Serving suggestion: with donabe Salt Roasted Fingerling Potatoes, Enamel Coated Caddy Spoon by Takakuwa Kinzoku, With Zelkoba Handle, Available in Two Sizes and Two Colors, 100% Natural Japanese Daidai Orange Citrus Juice, Steamed Tofu & Mushrooms with Black Sesame Sauce, 1/4 cup (60 ml) mayonnaise (I recommend Japanese Kewpie brand). It’s a great dipping sauce for ramen, salad, dumplings, meat, or fish. Mix with chillies and salt. Wash the yuzu, grate the zest, or peel the skin and chop it up in a food processor. Yes please! Kitchen for Fall and Winter Cooking to ensure that we give you the best experience our! In the fridge for 3 months or longer and kosho or longer Japanese ponzu yuzu sauce is a classic citrus! To Raise a good shake crunchy texture with a lid and give it a good Eater: 7 from... Professional Chef salad, yuzu kosho dipping sauce, meat, or peel the skin and chop it up in a processor! Are happy with it to chop, but not too finely – these will add nice! 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