674 crudo yuzu aioli Recipes

fresh sashimi grade hamachi (yellowtail), thinly sliced, hawaiian red alae salt (sub fleur de sel or similar type salt), togarashi shichimi (japanese 7-spice chili powder), icicle radish, very thinly shaved, micro opal basil or micro shiso, stems removed, white truffle oil, egg yolk, canola or grapeseed oil, garlic clove, smashed and roughly chopped, yuzu juice to taste, kosher salt to taste, japanese cucumbers, cut into chunks, heavy cream, yuzu juice, kosher salt to taste, lecithin

yuzu-ginger vinaigrette, yuzu, rice vinegar, soy sauce, sambal, grated ginger, minced garlic, canola oil, mirin or simple syrup, kosher salt to taste, ponzu aioli, mayonnaise, ponzu sauce to taste (dashi, yuzu, soy sauce; pre-bottled versions are available), tartare, sashimi grade ahi, cut into 1/8 inch dice, sweet or red onion, finely diced, japanese cucumber, finely diced, fresh chives, finely chopped, ikura (salmon roe) for garnish, micro shiso leaves for garnish, kosher salt, pickled cucumber, japanese cucumber, sliced into thin rounds, rice wine vinegar, mirin or simple syrup

aioli, mayonnaise, shredded lemon peel, lemon juice, fresh dill weed, minced, garlic, minced or pressed, crab cakes, mayonnaise, dijon mustard, brown egg, cayenne, fresh bread crumbs, chopped celery, chopped red bell pepper, chopped green onion, crab meat, well drained

aioli or mayonnaise, chopped fresh flat-leaf parsley, lemon zest, anchovy paste (optional), zucchini, halved, trout fillets, olive oil, coarse sea salt or kosher salt, freshly ground black pepper

grapeseed oil, soy sauce, yuzu juice, garlic clove, minced, kosher salt and freshly ground pepper, extra-virgin olive oil, assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced, sake, chopped fresh chives (for garnish )

sushi rice, sugar, rice vinegar, kosher salt, sriracha, mayo, sambal, sesame oil, diced sushi-grade raw tuna, sliced scallions, chili powder, hot sesame oil , or to taste, salt and freshly cracked black pepper, yuzu juice , or 1 tbsp grapefruit juice and 1 tbsp lime juice, dijon mustard, wasabi, zest of half a lemon, zest of half a lime, canola oil, minced jalapeno, kosher salt and fleshly cracked black pepper, canola oil, for frying, unagi sauce ( eel sauce, available from asian grocery stores), optional

red thin-skinned potatoes (1 to 1 1/2 in. wide ), asparagus, sugar snap peas, lemon juice or vinegar, olive oil, salt, artichokes (12 to 14 oz. each), dozen radishes (about 8 oz.), rinsed and trimmed, cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed, hard-cooked eggs (optional), classic aioli, green aioli

rice wine, sake, soy sauce, yuzu juice or ponzu, sugar or honey, plus 1 tbsp, fresh ginger , cut into coins, rice vinegar, red pepper flakes, salt plus extra and freshly ground black pepper, chicken thighs, peanut oil, cooked white rice, chopped green onions, minced garlic, eggs, soy sauce, sesame oil, chopped parsley leaves, stir-fry vegetables, chopped parsley leaves

onion, diced, fennel, diced, garlic cloves, sliced, minced ginger, red chili flakes, blended oil, konbu sheets, mirin, rice vinegar, vegetable stock, soy sauce, bonito flakes, miso, yuzu

aioli , sauce (or hollandaise or bearnaise broken), egg yolk (more if you have a large batch)

fresh garlic cloves, peeled and chopped. (if they ve started to sprout, don tsp use them for aioli.), coarse sea or kosher salt, egg yolk*, at room temperature, lemon, juiced, pure olive oil (not extra virgin), extra-virgin olive oil, freshly ground black pepper

rice vinegar, yuzu juice, mirin, wasabi powder, wasabi mustard, soft tofu, assorted radish slices 1/16-inch thick. use american red , diakon, watermelon radish, etc., fresh mint leaves, fresh cilantro leaves, fresh radish sprouts, yuzu juice, mirin, wasabi-yuzu, raw tuna, approximately 1-oz each, coarse sea salt to garnish

green onions, cream cheese, very thinly sliced prosciutto crudo (raw ) cut crosswise into 2-inch-wide strips (18 total)

chicken thigh meat, ground, pork, ground, beef, ground, panko japanese-style bread crumbs (kikkoman brand is recommended), sake, tamari soy sauce, green onion, chopped, shiitake mushroom caps, dried, soaked, stemmed and minced, ginger juice, mirin, shiso leaves or 1 tbsp basil leaves, chopped, salt, sugar, red pepper seasoning (ichimi, japanese red pepper), kombu seaweed (4-inch x 6-inch), gln water, bamboo skewers (6 inch long), soy sauce (kikkoman is recommended), mirin, sake, sugar, yuzu juice or 1 1/2 tbsp tangerine juice

rice paper wrappers, cooked lobster meat, basil leaves, granny smith apples , julienned, enoki mushrooms, baby cucumbers with flowers (if available), yuzu cashew dipping sauce , recipe follows, sweet soy sauce, teriyaki sauce (recommended : kikkoman), yuzu, fish sauce, sesame seed oil, salad oil, rice wine vinegar, minced kaffir lime leaf, chopped cilantro leaves, unsalted cashews, lightly toasted and chopped

fresh lemon , zested and juiced, fresh lime , zested and juiced, sake, water, sugar, yuzu juice, light corn syrup, dozen raw oysters on the half shell, prepared wasabi, tobiko caviar ( flying fish roe)

rice flour, chile powder, raw sesame seeds, cold soda water, cleaned soft shell crabs , primes or hotels, peeled asparagus, maui onion cut into thick 1/2-inch rings, peeled and rough chopped maui onion (walla-walla or vidalia would work), yuzu or ponzu or rice wine vinegar, sugar, soy sauce, sesame oil, salt and black pepper to taste, salad mix containing mizuna and tatsoi

fresh lime juice, tequila, simple syrup (made from boiling 1 cup sugar and 1 cup water), sheets gelatin , soaked in water, cream, sugar, yuzu juice, grapefruit cut into supremes, fresh lychee, peeled and halved, rose petal ribbons , recipe follows, sugar, water, glucose, dried rose buds , with the core of the bud removed