PUBLISHED : Saturday, 05 February, 2011, 12:00am
UPDATED : Saturday, 05 February, 2011, 12:00am

Yuzu is an East Asian citrus fruit commonly used in Japanese and Korean cuisine. It has a tart, almost grapefruity flavour, but with a little of the sweetness of mandarin or tangerine.

It is used to make and flavour sauces in Japanese food - yuzu soy sauce and vinegar are common. In Korea, it is especially popular as a sort of marmalade to which hot water is added to make a herbal remedy for colds.

You can buy fresh yuzu, yuzu powder and yuzu flavoured ingredients at Japanese stores like Jusco, Sogo and Apita.

Eat out

Sen-ryo serves amberjack (HK$18 for 2 pieces) and scallops (HK$25) with spicy yuzu sauce.

Miyobi Japanese Fine Dining serves yuzu sorbet.

Sen-Ryo, CityPlaza, Taikoo Shing, Tel: 2967 5537; IFC, 3/F, Tel: 2234 7633

Miyobi, L18, The One, Tsim Sha Tsui, Tel: 2724 6222

Make it yourself

Yuzu Creme Brulees

Ingredients (makes 6-8)

For the filling:

6 egg yolks

1/2 cup (100g) sugar

2 cups heavy/double cream

3 yuzu, zested and pur?ed to get about 1/3 cup pulp/juice

For the sugar crust:

1/4 cup to 1/2 cup granulated sugar (50g to 100g)


1 In a large bowl, whisk together the egg yolks and sugar until pale and thick - 3-4 minutes. Put aside.

2 Place the cream in a medium saucepan over medium-high heat and bring to a simmer. Add the citrus mixture. When the cream is hot, slowly pour it over the reserved egg yolk mixture, whisking constantly to prevent the yolks from curdling.

3 Leave to cool to room temperature and refrigerate at least 4 hours, preferably overnight.

4 Preheat the oven to 350F/180C (325F/170C if using a convection oven). Place 6-8 ramekins (depending on size) in a deep baking tin. Set aside.

5 Strain the cream mixture through a sieve into a large measuring jug. Discard the yuzu mixture. Pour into the ramekins until about 1-2cm from the rim.

6 Place the baking tin in the oven and pour in enough hot water to reach about halfway up the sides of the ramekins.

Bake for about 20-25 minutes. Remove from the oven and let cool before removing the ramekins from the pan. Refrigerate until completely cold. When ready to serve, sprinkle each cr?me br?l?e with 1 tbsp sugar and caramelise the tops with a blow torch or under the grill.

Yuzu Vinaigrette Salad


2 tbsp fresh yuzu juice

zest of one yuzu

3 tbsp olive oil (or to taste)

1 teaspoon minced fresh ginger

1 tsp soy sauce

your favourite fresh herbs (chives, coriander or even basil)

freshly ground pepper to taste

For the salad

2 ripe mangoes

250g peeled, cooked prawns

salad leaves and avocado/ sugar snap peas/ mooli and carrot

toasted sesame seeds


1 Make vinaigrette: In a small bowl, combine zest, juice, ginger, soy sauce and pepper. Gradually whisk in olive oil. Set aside.

2 Peel and slice mangoes into thin slices.

3 In a medium bowl, mix prawns and herbs with 2 tbsp vinaigrette.

4 In another bowl, gently mix mangoes and salad with remaining vinaigrette. Put the salad onto plates and top with prawn mixture and sprinkle with sesame seeds before serving.