Yubeshi (Sweet Soy-Simmered Dried Yuzu Peel)

Name: Yubeshi (Sweet Soy-Simmered Dried Yuzu Peel)
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: dried yuzu peel 50 g; sugar 70 g; dark soy sauce 45 ml; mirin 20 ml; Japanese dashi granules 1 g; water 200 ml; dried chili 0.5 piece

Quick answer

Active time: 60 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Dried yuzu peel, cut into fine strips, simmers until translucent in sugar, dark soy sauce, mirin and dashi, and the liquid turns sticky as the peel releases its pectin.

Regional yubeshi elsewhere stuffs whole yuzu with miso or glutinous rice, while this Tokushima version cooks the chopped peel into a sweet and savory condiment instead. Boiling the peel in three changes of water takes off the harshest bitterness while leaving a controlled bitter edge under the soy sweetness. A bit of chili, if used, gives a brief warm finish.

Ingredients

servings

IngredientAmount

Japanese dashi granules

dried chili½ piece

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

5 steps

1

Submerge 50g dried yuzu peel in 1L cold water and soak under refrigeration for 8 hours.

Drain, rinse, and scrape only unusually thick white pith with a spoon.
2

Cut peel into strips 3mm wide and 3cm long.

Cover with 1L cold water, boil for 3 minutes, and drain. Repeat twice more with fresh water.
3

Rinse the peel in cold water for 30 seconds and press gently to drain.

Bring 200ml water, 70g sugar, 45ml soy sauce, 20ml mirin, and 1g dashi granules to a boil in a small pan.
4

Add peel and finely cut chili, reduce to low, and simmer uncovered for 25 to 30 minutes.

Stir the bottom every 5 minutes until peel is translucent and about 3 tablespoons liquid remains.
5

Remove from heat when a spatula trail holds for 2 seconds and a cooled drop of sauce does not spread.

Pack hot into a sanitized heatproof container, cool, and refrigerate.