Recipes

Orange Yuzu Syrup

Recipe by Chef Ming Tsai. The syrup can be used in a variety of recipes that use pork, chicken or shrimp. See links below to Ming Tsai recipes that use this syrup.

Yield: Makes 3 pints

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Ingredients

3 pints freshly squeezed orange juice
1 pint freshly squeezed lemon juice
1 pint mirin
3/4 pint yuzu juice
1/2 to 3/4 pint grapeseed or canola oil
Kosher salt to taste

Instructions

In a non-reactive sauce pan over low heat, add orange juice, lemon juice and mirin and reduce slowly by 70 percent. Transfer to a blender and on high speed add the yuzu, then drizzle in the oil. Season with salt and check for flavor. Transfer to a glass jar, and when cooled, seal with lid and store in fridge for up to two weeks.

Posted: 12/28/2010 12:17:20 PM

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