Recipes

Zucchini and Shirasu Tossed with Yuzu Kosho

The crisp raw zucchini and savory shirasu find a clean, clear companion in the precise character of Senju Junmai Ginjo.

Zucchini and Shirasu Tossed with Yuzu Kosho

Ingredients (serves 2)

  • 1 zucchini (about 1.5 inches in diameter)
  • 1/4 teaspoon salt
  • 1 oz shirasu (baby sardines)

Seasoning

  • 1/2 tablespoon sake
  • 1/2 tablespoon mirin
  • 1/2 tablespoon soy sauce
  • Yuzu kosho, to taste

Note: To make instant mirin, combine 1 tablespoon sake with 1 teaspoon sugar and boil briefly to remove the alcohol.

Directions

  1. Step 1

    Slice the zucchini into thin rounds, lightly rub with salt, and let rest for 5 minutes. Gently squeeze out any excess moisture.

  2. Step 2

    Combine seasoning ingredients in a bowl and mix well.

  3. Step 3

    Toss the zucchini and shirasu in the seasoning, transfer to a plate, and serve immediately.

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