Recipe for yuzu hulls stuffed with namasu

Name: Recette coques de yuzu farcies au namasu
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 yuzus ou citrons ronds moyens (130g chacun); 2 cuil. à soupe de vinaigre de riz; 2 cuil. à soupe de cassonade japonaise (kibizato); 1 pincée de sel fin; 250g de daikon pelé; 85g de carotte pelée

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Portion

4 portions

Preparation time

40 minutes

Sublimely simple, yuzu hulls offer a stunning presentation to namasu - the traditional dish of daikon and julienned carrot marinated in sweet vinegar." Nancy Singleton HachisuAuthor:

Nancy Singleton Hachisu

Image of Recipe Yuzu cockles stuffed with namasu

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

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Instructions

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.

Preparation based on linden honey and yuzu ⋅ Dew ⋅ 185g

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