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Nutrition Facts
Serving Size 28 g
(Approx. 6 Servings)
Amount Per Serving
Calories 130 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Yuzu Kosho Vinaigrette
Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp shallots, minced fine
1 .5200 Oz S&B Yuzu Kosho Prepared Spicy Citrus Paste
1/3 cup(s) cilantro, leaves loosely packed
1 Tbsp Dijon mustard
1/4 Tsp S&B Ichimi Togarashi
1 Tbsp honey
1/3 cup(s) rice vinegar
1 1/2 Tsp H‑E‑B Expeller Pressed Toasted Sesame Oil
1 cup(s) H-E-B Expeller Pressed Sunflower Oil
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Instructions

1
In a blender add, shallots, yuzu paste, cilantro, Dijon mustard, ichimi togarashi, honey and rice vinegar together.
2
Blend until smooth, while blender is running add toasted sesame and sunflower oil until an emulsion forms.
3
Season to taste as needed. Can be used on everything from salads to a chicken marinade. Refrigerate after using, will keep up to 3 days.

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