Recipe Tzatziki with yuzu & white miso
Looking for a twist on a summer classic? Here's a Japanese twist on tzatziki, subtly flavored with yuzu and white miso. An original, umami variant, perfect as an aperitif with crudités, on toast or with grilled fish. It's also the perfect dip for your aperitif dinners!
- Prep Time
- 15 minutes
- Servings
- 4
Ingredients
- 1 medium cucumber
- 1 Greek yogurt (about 150 g)
- 1 tablespoon white miso (shiro miso)
- 1 tablespoon yuzu juice (or lemon)
- 1 tablespoon toasted sesame oil (optional)
- 1 small clove garlic, grated
- A few sprigs of dill or green shiso (optional)
- Salt, sancho pepper
Directions
- Wash the cucumber, grate coarsely (with the skin if it's thin), then season lightly with salt. Leave to drain for 10 minutes in a colander, then press well between your hands or in a clean cloth to extract the water.
- In a bowl, combine the yoghurt with the white miso, yuzu juice, grated garlic and sesame oil. Mix well to obtain a homogeneous sauce.
- Add the well-drained cucumber to the sauce and mix. Taste and adjust seasoning with a little salt or sansho pepper if necessary.
- Chill until ready to serve. When ready to serve, sprinkle with a little fresh dill or chopped shiso.
