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Yuzu Peel ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Citron : 1 large one
water : 400g
sugar : 270g

Time required

70minutes

Procedure

1) Cut the yuzu 00:15
Lightly wash the yuzu with water, cut it into 1/4 pieces, and take out the flesh. Cut the white part a little to adjust the thickness and cut it into a size that is easy to eat.
2) Boil the yuzu peel 3 times 01:26
Put the yuzu peel in a large amount of water and heat it over high heat. When it boils, open it in a colander and discard the hot water. Repeat this process 3 times. Soak in water overnight to remove bitterness.
3) Mix sugar and water, add 1 and simmer. 03:34
Pour the yuzu peel into a colander, wash it lightly, and pour it into a colander to drain it. Put the amount of sugar and water in a hand pan, put the yuzu peel and heat it. When it boils, reduce the heat to low and shift the lid slightly to simmer.
4) Let cool overnight 04:43
When about 80% of the syrup is gone, turn off the heat and leave it at room temperature to slowly cool it overnight.
5) Cut the syrup 05:07
Place the stewed yuzu peel on a net and leave it at room temperature for about 2 hours to remove the syrup.
6) Entangled with granulated sugar and dried 06:06
The yuzu peel is entwined with an extra amount of granulated sugar and left at room temperature for about 3 to 4 days to dry lightly.

Point

-A normal yuzu or a small yuzu can be used as a substitute. If you use ordinary yuzu or small yuzu, you don't have to cut it.
・ Adjust the amount of sugar and water according to the amount of yuzu peel. When simmering the boiled and bitter-free yuzu peel in syrup, make the amount of the yuzu peel soaked in the syrup with a little margin.
・ While boiling, lightly mix the yuzu peel and simmer it evenly in the syrup.
・ When using ordinary yuzu or small yuzu, cut the syrup in about an hour.
・ When drying, turn it over once or twice a day to dry it evenly.