Ming says: Citrus is used in both Eastern and Western cuisines: It has the ability to both brighten flavors and balance richness. This master combines the familiar orange with the Japanese yuzu, a very sour Japanese citrus fruit. This syrup works for beef, seafood, and poultry dishes.
Makes 3 pints
- 3 pints freshly squeezed orange juice
- 1 pint freshly squeezed lemon juice
- 1 pint mirin
- 3/4 pint yuzu
- 1/2 to 3/4 pint grapeseed or canola oil
- Kosher salt to taste
- In a non-reactive sauce pan over low heat, add orange juice, lemon juice and mirin and reduce slowly by 70 percent. Transfer to a blender and on high speed add the yuzu, then drizzle in the oil. Season with salt and check for flavor. Transfer to a glass jar, and when cooled, seal with lid and store in fridge for up to two weeks.
MING'S RECOMMENDED BEVERAGES
Outouka Junmai Premium Sake
Where: Okayama, Japan
Style: Sakes are Japanese rice wines and this one is dry, crisp, and herby, which helps to balance the sweetness of the syrup. The hint of cherry blossoms allows it to bond with fruit-based flavors in these dishes using the Orange-Yuzu syrup. It is best to serve this sake cold.
Protocolo Rosé
Where: Castilla, Spain
Grape: Temparnillo
Style: This is a dry, rich, pink wine with flavors and aromas of raspberries, strawberries, and rose petals. It is very crisp and refreshing, wonderful with Asian food and in the hot summer months.
>>This recipe appears in
Episode #219.
>> For additional recipes and more, visit
www.ming.com
