Yuzu is an Asian citrus that originated in China or Korea but see, mainly found the cuisine from Japan. It has a lovely light flavour and the rind and juice are both used. Yuzu kosho is a condiment made of the juice and rind of the yuzu fruit, ground chillies (usually Thai bird's eye chillies) and salt. It comes as both a paste, the better varieties, or as a powder. It is the perfect combination of citrus, spice and salt. Yuzu kosho is an amazing condiment that can be used as a topping, as in this salad, but also stews and soups.
Here the light and fresh kohlrabi is beautifully paired with the cream and mint, the dish being brought alive by the spice and citrus from the yuzu kosho. This is a fresh salad/appetizer, one that sets the tone for a lovely evening.
This cookbook, based on a fabulous restaurant that is now no longer, is absolutely fantastic. I love the diverse flavours, the very unique dishes and the vibrant recipes, like this salad. I love the chef's creativity, the absolute attention to detail for every recipe and his creativity in matching flavours together. I could cook from here every day.
For more recipes from the amazing cookbook, click here.
3-4 baby kohlrabi
2 cups water
3 tablespoons crème fraîche
baby mint leaves
Salt, as needed
Peel the kohl rabi making sure you get all the outer fibrous layers. Cut into very thin circles, using a mandolin on its thinnest setting is best.
Heat the water to a boil in a small pot. Add the kohl rabi slices and cook for 45 seconds, you want the kohlrabi to the still crisp, please do not cook to mush. Remove and cool under running water to stop the cooking. Set aside.
Spread the crème fraîche on a plate and swirl in circles. layer the kohlrabi on top in a decorative pattern. Sprinkle with mint and add small drops oa r light sprinkling of the yuzu kosho. Serve.