Kyoto Satsuma Glaze

Introduction to Kyoto Satsuma Glaze

The Kyoto Satsuma Glaze is a traditional Japanese specialty known for its unique blend of sweetness and citrus tang. Originating from the Kyoto region, this glaze is often used in various dishes, adding depth and flavor. The satsuma, a type of mandarin orange, is the star ingredient, providing a refreshing zest that enhances the umami of the dish. This glaze is frequently used with grilled fish, poultry, or even tofu, making it versatile across different cuisines.

Historical Context

The satsuma mandarin was first introduced to Japan in the late Edo period and quickly became a favored fruit due to its easy-to-peel nature and rich flavor. The city of Kyoto, known for its culinary heritage, adopted the satsuma in various ways, one of which was the creation of this exquisite glaze. The tradition of merging fruit with cooking sauces has been practiced in Japan for centuries, resulting in creations like the Kyoto Satsuma Glaze which emphasize seasonal and local ingredients.

Ingredients

• Satsuma oranges - 4 to 5, juiced and zested
• Soy sauce - 1/4 cup
• Rice vinegar - 2 tablespoons
• Fresh ginger, grated - 1 teaspoon
• Garlic, minced - 2 cloves
• Sugar - 2 tablespoons
• Honey - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 1 tablespoon

Preparation

1. Begin by thoroughly washing the satsuma oranges. Using a zester, carefully zest the skins, ensuring to avoid the bitter white pith.
2. Juice the satsuma into a small bowl. You should have approximately 1/2 cup of juice.
3. In a saucepan, combine the soy sauce, rice vinegar, grated ginger, and minced garlic.
4. Add the satsuma zest and juice, stirring to combine.
5. Gently stir in the sugar and honey, ensuring they dissolve completely.
6. In a small bowl, mix the cornstarch and water to create a slurry.
7. Slowly add the slurry to the saucepan, stirring constantly to thicken the glaze.

Cooking Instructions

1. Place the saucepan over medium heat, bringing the mixture to a gentle simmer. Do not boil vigorously to avoid breaking down the flavors.
2. Continuously stir as the glaze begins to thicken, which should take about 3-4 minutes. For consistent stirring, set a cooking timer.
3. Once thickened to a desirable consistency, remove from heat and let cool slightly before using.
4. If the satsuma glaze is too thick, add a small amount of water to achieve the preferred consistency.
5. For best results, apply the glaze during the last few minutes of grilling or baking your protein to avoid burning.

Serving Suggestions

The Kyoto Satsuma Glaze is ideally served as a finishing touch to a variety of dishes. Here are some suggestions on how to enjoy it:

• Brush onto grilled fish, such as salmon or mackerel, for a delightful citrusy finish.
• Use as a coating on chicken thighs or breasts before baking for a sweet and savory complement.
• Drizzle over roasted vegetables to enhance their natural flavors.
• Pour over hot tofu or tempeh for a vegetarian twist.
• Serve as a dipping sauce for freshly prepared sushi or sashimi.