NORI YUZUKOSHO DRESSING

Written By Peter Gunn

Savory, smoky and slightly briny, our nori dressing made from high quality Japanese ingredients brightens raw, roasted or charred dishes, lifting fish tartare, dressing grilled veg, tossing with cold green tea soba or finishing skewers and mushrooms; make ahead (flavour improves after a day),

Ingredients

  • 100g Norikuro Nori Paste With Yuzukosho

  • 180g Red Shiso Vinegar

  • 10g Mirin

  • 10g Sake

  • 60g White Sesame Oil

Method

  1. Combine nori paste, vinegar, mirin and sake in a bowl.

  2. Whisk in sesame oil until emulsified.

  3. Thin with dashi or cold water to desired consistency.

  4. Refrigerate at least a few hours (best after 24 hours).

Uses & finishing tips

  • Stir into diced sashimi with lime and micro shiso; toss hot charred veg to soak up aroma.

  • Toss cooled soba with dressing, scallion, sesame and pickled ginger.

  • Brush on skewers in the last minute and flash-grill for a glossy finish.

  • Mix with mayo for nori aioli.

Peter Gunn