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<\/a><\/p>\nSliced Steak and Okra Salad with Yuzu Mustard Dressing<\/strong> Yuzu is a citrus fruit, similar to lemon and lime, but has a rather unique flavor (hard to explain!!). It’s a very popular ingredient in Japan, and recently it has been used more and more by many chefs in the states as well. I bought and brought back from Japan a tube of yuzu mustard. This mustard is just delicious with a hint of very authentic yuzu flavor. I made dressing with this yuzu mustard for this sliced beef and okra salad. I can’t wait to use this yuzu mustard for other dishes, too. <\/p>\n Sliced beef, okra, tomato, yuzu mustard dressing Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u30ed\u30fc\u30b9\u30c8\u30d3\u30fc\u30d5\u3068\u30aa\u30af\u30e9\u306e\u30b5\u30e9\u30c0\u3001\u67da\u5b50\u3068\u3093\u304b\u3089\u3057\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0<\/strong> \u6d77\u5916\u306b\u4f4f\u3093\u3067\u3044\u308b\u3068\u3001\u65e5\u672c\u306e\u6d41\u884c\u304b\u3089\u9045\u308c\u308b\u306e\u306f\u4ed5\u65b9\u306a\u3044\u3068\u601d\u3046\u3002 \u3067\u3001\u79c1\u3082\u9045\u308c\u3070\u305b\u306a\u304c\u3089\u3001\u3088\u3046\u3084\u304f\u67da\u5b50\u3068\u3093\u304b\u3089\u3057\u30c7\u30d3\u30e5\u30fc\uff08\u9045\u3063\uff08\u7b11\uff09\uff09\uff01<\/p>\n \u5148\u65e5\u5e30\u56fd\u3057\u305f\u6642\u306b\u6301\u3061\u5e30\u3063\u305f\u3082\u306e\u3001\u5b9f\u306f\u3059\u3063\u304b\u308a\u5fd8\u308c\u3066\u3057\u307e\u3063\u3066\u3044\u3066\u3001\u6700\u8fd1\u306b\u306a\u3063\u3066\u521d\u3081\u3066\u4f7f\u3063\u3066\u307f\u305f\u3002<\/p>\n \u307e\u305a\u306f\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u306b\u6df7\u305c\u8fbc\u3093\u3067\u3002 \u6b21\u306f\u4f55\u306b\u4f7f\u304a\u3046\u304b\u3002 \u67da\u5b50\u3068\u3093\u304b\u3089\u3057\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\uff1a\u67da\u5b50\u3068\u3093\u304b\u3089\u3057\u3001\u9162\u3001\u30b5\u30e9\u30c0\u6cb9\u3001\u91a4\u6cb9\u3001\u30b9\u30c6\u30fc\u30ad\u306e\u713c\u304d\u6c41\u3001\u8702\u871c\u3001\u5869\u3001\u3053\u3057\u3087\u3046<\/p>\n \u7f8e\u5473\u3057\u305d\u3046\u3001\u3068\u601d\u3063\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002 \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Sliced Steak and Okra Salad with Yuzu Mustard Dressing Dinner July 24, 2009 Yuzu is a citrus fruit, similar to lemon and lime, but has a rather unique flavor (hard to explain!!). It’s a very popular ingredient in Japan, and recently it has been used more and more by many chefs in the states as […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-6085","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6085"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6085\/revisions"}],"predecessor-version":[{"id":6238,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6085\/revisions\/6238"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDinner July 24, 2009<\/em><\/p>\n
\nyuzu mustard dressing: vinegar, salad oil, soy sauce, yuzu mustard, juice from cooked beef, honey, salt, pepper<\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n
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