Yuzu Dressing

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 4 fresh yuzu
  • 30 g (1 oz) caster (superfine) sugar


Using a microplane, grate the zests of the yuzu and then squeeze out the juice. Mix the zests and juice together in a bowl. Add the sugar and mix well. Once the sugar has dissolved, add the sushi vinegar, tosa soy and mirin, and stir well to combine. Slowly add the olive oil, whisking constantly. Pour the dressing into a squeeze bottle and set aside until required.