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1
Scrub the yuzu with a natural bristol brush and rinse well.
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2
Cut in half crosswise, squeeze the juice, and remove seeds.
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3
Remove the squeezed segments and pith from the peel and set aside.
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4
Cut the peel rather thickly as it is delicate.
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5
Blanch the peel twice in water 4~5 times the amount of the peel.
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6
Then soak in cold water for 20~30 minutes to remove the bitterness.
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7
Drain in a colander.
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8
Blanch the squeezed segments and pith twice in water 4~5 times the amount of the peel.
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9
Then soak in cold water for 20~30 minutes to remove the bitterness.
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10
Drain in a colander.
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11
Transfer Step 4 into a pan, add enough water to cover and simmer over high~medium heat.
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12
Once it comes to a boil, add the juice and seeds.
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13
Simmer until it reduces to 80% while skimming off the scum.
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14
After it starts to break apart and thicken, strain through a sieve to draw out the pectin.
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15
Add the peels into Step 7, simmer over medium-high heat until it reduces to 80%.
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16
Add sugar evenly in 3 batches.
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17
The amount of sugar in this recipe is not so sweet.
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18
Simmer until it reaches your desired consistency.
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19
Make it rather runny for yoghurt and less so for cakes and teriyaki.
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20
When it becomes translucent and amber in color, it's done.
