What’s spicy, green and comes in a slightly shady-looking bottle?
Yuzu paste. Yuzu is a rather obscure Japanese citrus fruit. When its peel is ground up and mixed with chillies, it makes a delightful condiment that is equal parts sweet, sour and spicy.
I’ve never seen it in a store, but I’m sure if you go to the right sort of Asian market in an urban area, it’s there. You’d have to know what you’re looking for, though. There’s no English anywhere on the package.
Back in our LA days, one of our favorite restaurants used to make a ridiculous Yuzu Chicken. So a few weeks ago, at a tiny Japanese cafe in NYC, the hubs was thrilled when he spotted a little bottle of murky green paste on the table:
“Do you know what this looks like? Yuzu!” He stuck a pinky in, smelled it, tasted it. “YES! We have to take this – will it fit in your purse?”
Classy, we are.
Of course we didn’t steal the bottle – because the restaurant gave us a brand new one to take home! It was carefully transported to Raleigh during the move and, tonight, cracked open for the first time.
Yuzu Chicken, homemade version:
Almost as ridiculous as the restaurant version. 🙂
(True story: I have no idea how to carve a chicken/turkey/etc. I usually poke at it with a fork and knife for a while and then end up deconstructing it with my fingers. If you’re ever at my house for Thanksgiving dinner, pretend you never read this.)
Anyway. Yuzu. Good stuff. Can’t wait to see what else I can do with it. Anyone have any ideas?
Today’s EAT: I have trouble coming up with sides for Asian dishes. Rice? Noodles? Yawn.
But a couple of potatoes and a carrot that needed to be used up provided inspiration:
Ginger Carrot Potato Hash. I just grated up the potato and carrot, tossed it with a beaten egg and some garlic and ginger, dumped the whole mess in a skillet and fried it up. Yum.
As usual, I filled my plate half with salad greens (tossed in seasoned rice vinegar with a few cashews) before loading on the chicken and taters.
All together, a delicious twist on a classic Sunday chicken dinner!
Today’s DRINK: What sort of wine goes well with a yuzu-tastic dinner? Sake?
Well, we didn’t have any sake. So this Nobilo Sauv Blanc had to stand in.
I wasn’t blown away by it, but the light, fruity wine complimented the spicy citrus flavor of the chicken nicely.
Today’s RUN: Nothing fancy today: 5 very mellow miles. Total for the week? Right around 46, including one track workout, a tempo run (which I don’t think I ever blogged about – but it wasn’t anything special) and a 15.5-mile long run. Not bad for week one of taper!
Goal for this week: 35 miles, including a couple of short but high-quality speed sessions. Long run this weekend will be <10.
Also, it looks like I’ll be running in bike shorts all week to protect my tender inner thighs. I failed to use any sort of anti-chafing substance on Saturday’s long run. FAIL.
Today’s QUESTION: Have you ever had yuzu? What’s the most exotic thing you’ve cooked or eaten lately?