Chang claims yuzu mayonnaise is Sandra Lee simple, which it is, once you get your hands on some green yuzu kosho and bottled salted yuzu juice. Yuzu is a super aromatic Asian citrus fruit. It’s tart like a grapefruit and quite commonly used in Japanese food.
Fresh yuzus aren’t common in North America and even though Chang says that green yuzu kosho and bottle salted yuzu juice can be picked up at any Japanese grocery, I found that wasn’t the case in Vancouver. Luckily, on my recent trip to NYC, I made it a point to visit some Japanese grocery stores and found both easily.
In Momofuku, yuzu mayonnaise is paired with Maine Jonah crab claws, which are native to the East Coast. In an effort to keep it a little more local, I used some BC prawns. The tartness of the yuzu combined with the richness of the kewpie mayonnaise went fantastically with the chilled prawns.
I think I could make a meal of a giant plate of chilled prawns and yuzu mayonnise, it was that good.