Yuzu Dipping Sauce Food
YUZU DIPPING SAUCE
This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl; mix well to combine. Divide evenly between 4 cups for serving.
LOBSTER ROLL WITH YUZU CASHEW DIPPING SAUCE
Steps:
- Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.
- Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
- Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.
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Cuisine JapaneseCategory SauceServings 1Total Time 2 mins
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- Place all ingredients in a mason jar with a lid and give it a good shake. Alternatively, whisk the ingredients together in a mixing bowl.
- This marinade keeps indefinitely in the refrigerator. Use it as a marinade or dipping sauce for vegetables, seafood, beef, lamb, venison, poultry or pork.
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- Whisk together the ingredients for the dressings (soy sauce; toasted sesame oil; yuzu extract; mirin; toasted chilli oil; ginger and garlic) until well combined. Set aside.
- Drain the excess water out of the tofu by wrapping the block between paper towels and then gently pressing down to release the water using a steel plate or even a wooden chopping board. Let the tofu sit for at least half an hour (ideally an hour) until it is fully drained and firm enough,
- Cook the soba noodles according to the instructions on the packet, until the noodles are just shy of al dente. Drain out the noodles and immediately rinse with cold water a few times to remove the excess starch as well as to chill the noodles. Toss with a little sesame oil to loosen the noodles and stop them from clumping.
- Assemble the noodles, veggies and tofu in a large serving bowl (or divide between individual bowls). You can either serve the dressing on the side (like a dipping sauce) or if you prefer, you can drizzle it on top, mixing everything together until evenly combined.
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1) Soak each rice paper in warm water before rolling. 2) Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper.
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