Yuzu Shu Butter

• 100 g (3½ oz) baked yuzu zest
• 190 g (6¾

Place the baked yuzu zest into a saucepan with both yuzu juices. Add the sugar and 145 g (5¼ oz) of water and bring to a simmer. Gently cook for 5 minutes, then remove from the heat. Pour the mixture