Recipe of Super Quick Homemade After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar

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The ingredients needed to make After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar:

1. Make ready 1 as much as you want to make Yuzu peel
2. Take 1/2 of the yuzu in weight Sugar (white castor or superfine sugar)
3. Get 1 Granulated sugar (to sprinkle on the peel)
4. Make ready 1 tbsp to to the whole amount Yuzu juice

Great recipe for After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar. Whenever I get a hold of organic yuzu, I want to make this. You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury! The Japanese citrus yuzu is popping up in restaurants and bars across the United States.

Steps to make After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar:

1. Use organic yuzu citrus if possible. Scrub the yuzu well with a bristled sponge. Cut the fruit in half and squeeze out the juice. Take the seeds and membranes and set aside.
2. If you remove the white pith from the peel, it will be less bitter, but you can leave it if you like.
3. Bring plenty of water to a boil. Soak yuzu peel in the boiling water for 1-2 minutes. Throw away the water, bring fresh water to a boil and repeat. Do this for a total of 3 times. Leave the yuzu peel in the final water for more than 3 hours to overnight.
4. Drain the yuzu peel well without squeezing it, and weigh. Slice as thinly as you like. If you cut it very fine, it will dry faster.
5. Put the sliced peel and sugar in a pan, and leave for a while until the sugar has permeated the peel. Start cooking over a very low heat. Not a lot of moisture will come out at the start, so add 1 tablespoon of yuzu juice.
6. Skim off the scum diligently. Simmer until there's just some moisture left in the bottom of the pan. At this stage, it's "yuzu tea." If you reduce the moisture even more, it's "yuzu jam"!
7. If you simmer it until there's almost no moisture left in the pan, it's almost "yuzu peel." Cool, spread the peel on a tray or plate, sprinkle granulated sugar and leave to dry.
8. Turn the peel over at least once a day, and sprinkle more granulated sugar. This is how it look on the 2nd day. (It depend the room humidity, but this photo was taken in January.)
9. This is how the peel looks after it's been dried for a week. At this stage, it has almost no moisture. It will keep in the refrigerator for a good month. I think peel at this stage is suited for dessert recipes.
10. To use the juice: You can use yuzu or kabosu juice to make citrus vinegar. Just add an equal amount of vinegar and store it. It will keep for quite a long time. An empty vinegar bottle is the best storage container.

You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury! The Japanese citrus yuzu is popping up in restaurants and bars across the United States. In Japan, yuzu is used to make things like citrus-based ponzu sauce, yuzu vinegar, and the spicy condiment yuzu kosho. It's also become a very popular ingredient in cocktails as the main source of citrus. Besides yucheong, yuzu also appears in yuzu miso, yuzu kosho (yuzu rinds ground with hot peppers and salt), yuzu vinegar, yuzu dust (dried, powdered yuzu rinds), and in salad and soba dressings (usually soy sauce or dashi-based).

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