Rika's TOKYO CUISINE: Yuzukosho Dishes

Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Yaki-udon with Yuzukosho (2) Lambchops with Yuzukosho.

(1) Yaki-udon with Yuzukosho

Ingredients (Serves 1)
1 green bell pepper
2 shiitake mushrooms
10 cm naganegi long onion
1 piece fresh ginger
2 sausages
1 serving frozen udon
1 tbsp olive oil

1/4 tsp yuzukosho
1 tsp granulated dashi
1/4 tsp soy sauce

Sansho pepper, as needed
Shiso leaves, as needed

1. Prepare all the ingredients and seasonings, measured, before starting to cook.
2. Tear the shiitake by hand. Cut other vegetables.
3. Pour the oil into a pan, stir-fry the vegetables and shiitake over medium heat.
4. Add the udon noodles. Season with granulated dashi, yuzukosho and soy sauce. Sprinkle the sansho pepper if you have. Plate with shredded shiso leaves.

(2) Lambchops with Yuzukosho

Ingredients (Serves 2)
4 lamb chops
Salt & pepper

For the sauce:
1 tbsp sugar
1 tbsp soy sauce

1. Sprinkle salt and pepper onto the lamb. Grill for about 3 to 4 minutes.
2. When the lamb is cooked, blush the sugar and soy sauce mixture onto it. Grill the other side for 3 minutes.
3. When the lambchops are grilled on both sides, plate with yuzukosho.