It's a meal in itself.
< Yuzu 柚子 is an Asian citrus fruit.
一 To make the dressing, whisk in a bowl...
3 Tbs. (45 ml) organic lime juice + 1/2 Tbs. (7 ml) organic orange juice
1/2 cup (125 ml) grape seed oil
3 Tbs. (45 ml) each: soy sauce and yuzu sauce
1 minced garlic clove
二 3 Tbs. (45 ml) olive oil in a pan
heat on medium.
三 2 lbs. (900 g) of several types of organic mushrooms*, chopped
add to the pan of oil and sauté until brown.
四 1/4 cup (60 ml) of sake or white wine + 5 Tbs. (75 ml) dressing
add to the mushrooms and toss.
五 Place a handful of mix lettuce on each plate, topped with the mushrooms, and drizzle the remaining dressing over each salad.
六 Garnish with chopped chives.
Other usage for yuzu:
- zest the outer rind and use as a garnish
- combined with honey to make a yuzu tea (柚子茶)
- used to make marmalade and in sweeten cakes
- yuzo kosho (also yuzukosho, literally "yuzu and pepper"), spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.
- In Korean cuisine, yuja is thinly sliced and combined with sugar and honey, to make a thick syrup containing pieces of the chopped rind and fruit. A tablespoon of this syrup stirred into a cup of hot water makes a beverage called yujacha (유자차 "tea" in Korean), or, which is used as a herbal remedy for the common cold and similar winter illnesses.
*a low-calorie food, good source of Vitamin B
