French Toast With Yujacha Syrup

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Yujacha and cinnamon are a marriage made in heaven. (Photo by Tammy Quackenbush)

Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways.

For some time my palate has been passionate about 유자차 yujacha, a hot tea made from Asian citron marmalade. Yuja is called yuzu in Japan.

French toast goes back to Roman times, making it one of the first “egg toast” dishes in recorded history. I’ve found that yujacha syrup and French toast work well together.

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6 thoughts on “French Toast With Yujacha Syrup”

  1. I always loved that tea ever since my korean best friend served it to me one cold wintery morning. I always have a jar in the fridge. I have never experimented on it aside from using it as a tea base. My parents came over one time from the Philippines and my mother fell in love with it as well. I am seriously thinking about making pineapple upside-down cake with some yujacha mixed in the batter. I’ll post my results on my blog soon.

    Reply
  2. I always loved that tea ever since my korean best friend served it to me one cold wintery morning. I always have a jar in the fridge. I have never experimented on it aside from using it as a tea base. My parents came over one time from the Philippines and my mother fell in love with it as well. I am seriously thinking about making pineapple upside-down cake with some yujacha mixed in the batter. I’ll post my results on my blog soon.

    Reply
  3. I don’t have Yuja concentration, just the marmalade. Is it okay to just use only the marmalade ? Will there be a difference in taste?

    Reply

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