Over Christmas, I was given chef Nobu Matsuhisa’s first cookbook, Nobu: The Cookbook (shocking title, I know) as a gift, and one of the best things it taught me was how to make Nobu’s famous yuzu dressing. The recipe is not complex at all, but it was good to go by the cookbook because I had experimented many times before and couldn’t quite get the proportions right.
Yuzu is a Japanese citrus fruit with a yellow-green rind that is almost like a cross between a lemon and a lime, but its juice is very sour and definitely more potent than lemon or lime juice. The fruit itself is quite hard to come by in many places (I certainly haven’t had much luck finding it in Dubai), but in the US yuzu juice is quite widely available at good specialty food stores (I bought some at Williams Sonoma).
This is essentially quite a simple yuzu-soy vinaigrette that goes well with many dishes; as a dressing for salads or cooked veggies, as a sauce for raw fish dishes such as tuna tartare or sashimi, or as a dip for homemade tempura. At his restaurants, Nobu serves this dressing with his scallop filo dish and with the mushroom salad. I have slightly modified the cookbook version, which calls for 6 tbsp of grapeseed oil, as I find that this makes the dressing far too oily. Feel free to play around with the proportions, but start with less oil because you can always add more.This recipe yeilds about 3/4 cup of dressing, which you can store in an airtight jar in the fridge if you don’t use it all in one go.
Whisk together 1/4 cup (about 50ml) yuzu juice (or substitute with equal parts lime, lemon and grapefruit juices…not quite the same, but decent enough), 3 tbsp grapeseed oil, 5 tsp soy sauce, 1/2 tsp freshly ground black pepper, and 1/2 tsp minced garlic. How easy is that?!
In good health,