Recipe for yuzu hulls stuffed with namasu
Sublimely simple, yuzu hulls offer a stunning presentation to namasu - the traditional dish of daikon and julienned carrot marinated in sweet vinegar." Nancy Singleton Hachisu
- Author
- Nancy Singleton Hachisu
- Prep Time
- 40 minutes
- Servings
- 4 portions
- Category
- Savoury starter
Ingredients
- 4 medium-sized yuzus or round lemons (130g each)
- 2 tbsp. rice vinegar
- 2 tbsp. Japanese brown sugar (kibizato)
- 1 pinch fine salt
- 250g peeled daikon
- 85g peeled carrot
Directions
- Remove around 10% of the yuzu from the stem, then scoop out the inside of the hulls with a grapefruit scoop. Squeeze the pulp to extract the juice, filter and set aside. Remove the white membrane from the cut tops, then finely julienne the yellow zest. Set aside.
- Pour vinegar into a salad bowl. Add 1 tablespoon yuzu juice, sugar and 1 teaspoon salt, then stir to dissolve.
- Cut the daikon and carrot into 5 cm-long julienne strips. Massage with a pinch of salt, then rinse under plenty of cold water to remove the salt. Drain in a fine sieve and dry in a clean cloth.
- Add the daikon and carrot to the bowl containing the vinegar mixture, then mix well. Spoon the mixture into the yuzu shells, then decorate with the zest.
