Yuzu Tempura Shrimp and Black Pepper Sudachi Chicken Salad

Recently, on a weekday, after a disappointing trip to a farmers' market, I ended up not having any ingredients that I was counting on to make dinner that night and had to come up with something else quickly. These two delicious light Japanese fusion style small plates, Yuzu Tempura Shrimp and Black Pepper Sudachi Chicken Salad, were a successful result of my last-minute experimentation. Both dishes featured Japanese citrus juices from Marx Foods. On a side, I also served crispy fried noodle cakes sprinkled with celery salt.



Yuzu Tempura Shrimp

Ingredients:

1/2 cup rice vinegar
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar

1/4 cup Yuzu juice
1/4 cup water
1/2 cup flour
1/2 egg
8 large shrimps, tails on
Safflower oil
Baby romaine lettuce leaves (optional)

Directions:

In a small saucepan, combine rice vinegar, soy sauce, honey, and brown sugar. Bring to boil and then simmer to reduce by about a third. Cool to a room temperature.

In a bowl, combine Yuzu juice, water, flour, and egg. Do not overmix. Heat oil in large saucepan. Dip the shrimp in batter and deep fry in batches until golden. Drain on paper towels. Serve on top of baby romaine lettuce leaves, with dipping sauce.




Black Pepper Sudachi Chicken Salad

Ingredients:
1 cup chopped poached chicken breast
2 tablespoons mayonnaise
2 tablespoons Sudachi juice
1/4 cup crushed pineapple
1 tablespoon black pepper
Salt to taste
Baby romaine lettuce leaves

Directions:

Mix chicken, mayonnaise, Sudachi, pineapple, black pepper, and salt in a bowl. Spoon the chicken salad onto the baby romaine lettuce leaves.