Table of Contents
Exists in two main variations: A 求肥-like variation, and one where 味噌 paste is piped into a hollowed out ゆず. The latter, I think, makes for a very nice 八寸!
Stuffed ゆず
- Take a ゆず (or Amalfi lemon) and scoop out. Keep the lemon pulp to strain off some juice.
- Blend together:
- 200 gr 味噌
- 75 gr brown sugar
- 50 gr lemon juice
- 100 gr walnuts (last time I did 50, and it was a bit bland)
- Fill lemons to ¾ (that's about 100 gr in a decently sized Amalfi lemon)
- Steam for 1 hour
Dry for 6 weeks (but check every now and then, lest it dries out too much). There's a problem of case hardening akin to cured meat if you dry it in too dry an environment, so I'm using our cellar at 60% RH at week 1, 50% at week 2 and 40% onwards.
➡️ They tasted fine, if not a bit boring. So adding a bit カツオぼし is not a bad idea.
求肥-style
This fills the 流し器 nicely with about 1.5 cm height. I wouldn't recommend halving the recipe, lest you end up with little odd sticks
- 130 gr unprocessed sugar (I used palm sugar, and it was nice; but I think some demarara would also be great)
- 90 gr white sugar
- 80 gr water
- 25 gr 醤油
Cook briefly, then add:
- 25 gr chopped walnuts
- 47 gr 上南粉
- 40 gr みじん粉
Knead the whole affair well for 2', then scoop into 流し器 lined with baking paper and steam for 40'. Take out, cover both sides with oblates. Cut.
🥶 I think this too might be easier to cut if you freeze it. In the image below, I cut them like
Ideas
- Some recipes also add bonito flakes or sesame seeds to the mix to the filled ゆず.
- The 求肥 one I'd like to try with replacing water with filter coffee and adding some cracked black pepper.