Along with the kiwifruit, my friend Ayako gave me some yuzu. It's a winter staple fruit with a wonderful aroma, usable in cooking and beverages, and even great for bath time. This time, I'm going to try making homemade yuzu miso using this yuzu!
All you need is one yuzu. Wash the peel thoroughly, wipe off the moisture, and then grate the peel using a grater.
Once the peel is removed, cut the fruit in half and squeeze out only the juice.
Next, prepare 130g of mixed miso, 5 tablespoons of brown sugar, 2 tablespoons of mirin, and 2 tablespoons of sake.
Combine the miso paste, brown sugar, mirin, and sake in a small saucepan and cook over medium heat for about 3 minutes until it thickens.
After turning off the heat, add the grated yuzu peel and juice and mix well to complete your fragrant homemade yuzu miso! (*Be sure to turn off the heat to prevent the aroma from dissipating.)
Pour the mixture into a sterilized jar, let it cool completely, and then refrigerate. Yuzu miso is perfect for oden (Japanese hot pot) season, and pairs well with daikon radish, konjac, and green onions. Use it as an accent in various dishes as you like!
"Furofuki Daikon" (simmered daikon radish)
Since it's the season for delicious daikon radish, I made simmered daikon. Peel the daikon and cut it into thick slices about 3 cm thick. Make crisscross cuts on both sides to prevent it from falling apart during cooking and also bevel the edges. Put enough dashi stock, soy sauce, mirin, and sake to cover the daikon in a pressure cooker, cook on low pressure for 5 minutes, then let it sit for 20 minutes. Finishing the daikon with a light seasoning allows you to enjoy its natural flavor. Top the cooked daikon with homemade yuzu miso and garnish with shredded yuzu peel. It's the perfect dish to accompany your meals on a cold winter day!
