Yuzu pepper is one of my favorite ingredients. In Hell's Kitchen, it is difficult to find fresh Yuzu.
So why don't I use LIME, instead?
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| Simmered daikon with Japanese red pepper. Sauteed mushroom. Eggplant noodle coated with brown rice. Serve with LIME pepper. |
Ingredients: 5 ORGANIC lime (Highly recommended to use organic lime to avoid intake of pesticides absorbed in lime skin)
10 Thai chili pepper (extremely spicy despite of its size)
3 tbsp sea salt
2 tbsp extra virgin olive oil
Most importantly, your patience
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| Patience or violence? |
Methodology:
1. Just glaze lime skin only kindly with a bit of violence in your mind.
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| Don't ever ask them "are you going bold?" "Do you need to talk about it?" |
2. Add salt, chopped Thai chili pepper, lime juice (1 lime only), extra virgin olive oil.
3. Leave it in a fridge for 3-4 days.
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| Salty, spicy, and citrusy! |
I use it for anything - noodle, tofu, salad dressing... etc. Find a way to enjoy lime pepper, and please make sure to share your experience with me!
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| Daikon radish in a hot tub. "~~ feels good~~" |
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| Eggplant in noodle shape. Mushroom wating for olive oil spa "treatment." |
Thank you for reading my blog!
One recipe! One day!! (Actually this is my 2nd recipe of today)
Have a nice day!!!
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