Carrot and Yuzu Dressing

Name: Carrot and Yuzu Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 1/3 cup blanched carrot batons (80 ml) Carrot; 1/8 tsp ground cardamom, toasted (0.62 ml) Cardamom; 1/8 tsp ground coriander, toasted (0.62 ml) Coriander; 1/8 tsp ground star anise, toasted (0.62 ml) Star Anise; 1/8 tsp ground allspice, toasted (0.62 ml) Allspice; pinch of cayenne pepper (0.3 g) Cayenne; 1/8 tsp freshly ground black pepper (0.62 ml) Pepper; 1 tsp very finely grated orange zest (5 ml) Orange Zest; 1/4 cup plus 2 Tbsp fresh orange juice (90 ml) Orange Juice; 1/2 tsp yuzu or lemon zest plus 2 Tbsp fresh yuzu juice or lemon juice (30 ml) Yuzu Juice; 2 Tbsp pickled ginger juice from the jar (30 ml) Pickled Ginger; 1 Tbsp vegetable oil (15 ml) Vegetable Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Douglas Keane recipe. Not affiliated with, sponsored by, or endorsed by Douglas Keane.

DRESSING · SEARED HAMACHI & RAW FISH

In the published recipe, this is the dressing for seared hamachi with carrot salad.

The dressing from Keane's seared hamachi with carrot salad.

On the jar

CARROT AND

Method: blend
Yield: about ¾ cup
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Carrot 80 mlCardamom 1 mlCoriander 1 mlStar Anise 1 mlAllspice 1 mlPepper 1 ml

Ingredients

Carrot1/3 cup blanched carrot batons (80 ml)
Cardamom1/8 tsp ground cardamom, toasted (0.62 ml)
Coriander1/8 tsp ground coriander, toasted (0.62 ml)
Star Anise1/8 tsp ground star anise, toasted (0.62 ml)
Allspice1/8 tsp ground allspice, toasted (0.62 ml)
Cayennepinch of cayenne pepper (0.3 g)
Pepper1/8 tsp freshly ground black pepper (0.62 ml)
Orange Zest1 tsp very finely grated orange zest (5 ml)
Orange Juice1/4 cup plus 2 Tbsp fresh orange juice (90 ml)
Yuzu Juice1/2 tsp yuzu or lemon zest plus 2 Tbsp fresh yuzu juice or lemon juice (30 ml)
Pickled Ginger2 Tbsp pickled ginger juice from the jar (30 ml)
Vegetable Oil1 Tbsp vegetable oil (15 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Carrot and Yuzu Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 4 national awards

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Provenance

Douglas Keane works in Californian / Japanese-influenced at Cyrus; credentials include James Beard Best Chef: Pacific 2009; Michelin 2* (Cyrus, Healdsburg).

Adapted from a Douglas Keane recipe (Douglas Keane / Food & Wine (seared hamachi with carrot salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Douglas Keane / Food & Wine (seared hamachi with carrot salad) (published as “Carrot and Yuzu Dressing”). Full citation lives in Provenance.

Companion jar