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.
French Toast With Yujacha Syrup
February 16, 2011
Category Modern Korean Top Posts Top Posts - Winter
Persons
4
Ingredients
- 1/3 cup yuja concentrate
- 1/3 cup water
- 1/2 cup yujacha marmalade
- 1/2 cup 2 percent (reduced-fat) milk
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 8 slices of a sweet white bread (sliced challah, baguette or sourdough bread)
- 2 tablespoons butter
Instructions
- For best results, dry the bread overnight, so it won't soak up too much of the egg and milk mixture and end up soggy.
- Pour yuja juice concentrate, yujacha and water into a small saucepan over medium heat, and bring to a simmer. Remove from heat, and keep the syrup warm.
- Combine milk, cinnamon and eggs in a shallow dish, and stir with a whisk.
- Dip bread slices in egg mixture. Let slices sit in the egg mixture 20 seconds on each side.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place four bread slices in pan; cook two minutes on each side or until lightly browned. Remove from pan.
- Repeat step 5 with the remaining butter and bread slices.
I love yuja cha. I make the tea just to eat the sliced orange rind.
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.
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.
You could even leave out the pineapple altogether and use the yujacha as the “upside down” topping too.
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?
It will be thicker without the yuja concentration, that’s the only difference.