Recipe
"Lemon Sour" - The most low-key scene in Shokudo Todaka history? Wash the lemons thoroughly and blend them whole!
Ingredients
- 4lemons
- 1lime
- 1/2piece of ginger (cut in half)
- 2makrut lime leaves (optional)
- 100gsugar
- 1Lwater
- Approx.30ml shochu (for serving)
- Clubsoda, to taste (for serving)
- Ice,to taste (for serving)
About "Lemon Sour (Using Lemon Paste)"
Using 4 lemons and 1 lime with their peels intact, this recipe creates a rich, pulp-filled lemon paste through careful washing, simmering, and blending. Adding makrut lime leaves and ginger infuses an exotic, refreshing aroma that sets this drink apart from ordinary lemon sours. The prepared paste can be stored in the refrigerator for 3 to 5 days and is highly versatile—perfect for lemon beer, lemon squash, dressings, or as a non-alcoholic lemon soda for everyone to enjoy.
Introduction to 動画 de 食堂とだか 料理人・戸高雄平 →
Tips for Making "Lemon Sour (Using Lemon Paste)"
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Prep
- Since the lemons and lime are used whole with their peels, thoroughly clean them in three steps: wash under running water, rub with salt, and soak in boiling water for about 1 minute. This is especially important for imported citrus, which often has wax and fungicides.
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Prep
- Slice the lemons and lime into rounds, then carefully remove every single seed using a bamboo skewer or chopsticks. Do not skip this step, as remaining seeds will ruin the smooth texture.
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Heat control
- Place the ingredients in a pot and bring to a boil, then reduce to medium heat and simmer for about 10 minutes. This softens the lemon peels and fully extracts their aroma and bitterness into the liquid.
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Aroma
- Adding makrut lime leaves elevates the drink with an exotic, refreshing aroma, bringing it closer to the restaurant's signature taste. Omit if unavailable.
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Blending
- After simmering, remove the ginger and makrut lime leaves, then fill the blender just over halfway with the citrus and liquid. Blend on high for about 1 minute. For safety, it is best to let it cool slightly before blending.
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Serving
- Fill a glass with ice, add shochu (approx. 30ml), pour club soda until 70% to 80% full, and top with the well-chilled lemon paste. Stir gently with a muddler to finish.
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Storage
- Allow the finished lemon paste to cool, then store in a plastic bottle or airtight container in the refrigerator. It keeps for 3 to 5 days. You can also freeze it if you cannot finish it in time.
Ingredients for "Lemon Sour (Using Lemon Paste)"
9 items* Tap ingredient names to find on Amazon
How to Make "Lemon Sour (Using Lemon Paste)"
- 1
Thoroughly wash the lemons and lime under running water.
- 2
Sprinkle salt over the surface and rub each fruit firmly with your hands to scrub away dirt and chemical residues from the peel.
- 3
Pour boiling water over them and let them soak for about 1 minute to melt off any wax.
- 4
Cut off both ends of the lemons and lime, then slice them into rounds of medium thickness.
- 5
Using a bamboo skewer or chopsticks, carefully remove every single seed from the sliced lemons and lime.
- 6
In a pot, combine 1 liter of water, the deseeded lemons and lime, 2 makrut lime leaves, ginger, and 100g of sugar, then bring to a boil.
- 7
Once boiling, reduce the heat to medium and simmer for about 10 minutes.
- 8
Turn off the heat and remove the makrut lime leaves and ginger.
- 9
Transfer the warm lemon and lime pieces along with enough simmering liquid to fill just over half of the blender (ensuring it doesn't overflow). Hold the lid down firmly and blend on high speed for about 1 minute.
- 10
Combine the blended mixture with the remaining liquid in the pot and mix well.
- 11
Allow it to cool to room temperature, then transfer to a storage container (such as a plastic bottle or airtight container) and chill in the refrigerator (keeps for 3 to 5 days).
- 12
Fill a glass with plenty of ice and pour in about 30ml of shochu.
- 13
Pour club soda until the glass is about 70% to 80% full.
- 14
Top with the well-chilled lemon paste, stir gently with a muddler or bar spoon, and serve.
Detailed Commentary on "Lemon Sour (Using Lemon Paste)"
* Content organized by topics from the video.
Road to 10k Subscribers & the Recipe's Origin
In the opening, Todaka-san shares his passionate goal of reaching 10,000 YouTube subscribers by the end of the year. Currently, they have about 5,400 subscribers in just under five months. Encouraged by the growing views on their signature 'Toda-Chiki' fried chicken video, he encourages viewers to subscribe. The recipe featured today is their highly popular 'Lemon Sour.' Interestingly, Todaka-san doesn't drink alcohol himself, so he developed this recipe through trial and error so that even non-drinkers could enjoy it. While it wasn't on the menu when they opened ten years ago, it has now become a signature drink featured in magazine specials. He carefully explains how to make this special drink, which is sure to be a hit at home parties.
Key Ingredients to Elevate Your Lemon Sour
The essential ingredients for this lemon sour are introduced: 4 lemons, 1 lime, half a piece of ginger, 100g of sugar, and 1 liter of water. The ultimate secret ingredient is 2 makrut lime leaves (bai makrut). Adding these leaves instantly elevates the drink with an exotic, refreshing aroma, bringing it to restaurant-quality. If you can't find them, you can omit them. While 100g of sugar might seem like a lot, it is crucial for balancing the intense acidity of the lemons and the bitterness of the peels. By combining these simple ingredients, you can create a deep, flavorful lemon juice base that stands out from ordinary lemon sours.
Thorough Cleaning for Whole-Peel Use
Since the lemon sour base uses the entire fruit, including the peel, the process starts with a meticulous cleaning. Although domestic Japanese lemons are used here, imported limes and lemons are often coated with wax and fungicides, so they are first washed thoroughly under running water. Next, salt is sprinkled over the surface for a gentle hand-scrubbing ('salt-rubbing') to physically remove surface dirt and chemical residues. Finally, they are soaked in boiling water for about 1 minute to completely melt away any remaining wax. Todaka-san emphasizes, 'Because this recipe uses a lot of peel, this extra step is extremely important.' During the prep, he also shares a charming anecdote about how the creator of the hit manga One Piece, Eiichiro Oda, and TV producer Nobuyuki Sakuma recently visited the restaurant, making him too nervous to ask them to appear on his YouTube channel.
Slicing and Deseeding for a Smooth Texture
After thoroughly washing the lemons and lime, the ends are trimmed off, and the fruits are sliced into rounds. The main reason for slicing them is to make it easier to remove the seeds. From here, a meticulous task begins: using a bamboo skewer or chopsticks to carefully pry out every single seed from each segment. Todaka-san chuckles, calling it 'the most low-key scene in Shokudo Todaka history,' but it is a non-negotiable step for making a delicious lemon sour. While some connoisseurs claim that 'a lemon sour needs seeds,' the restaurant thoroughly removes all seeds to achieve an ultra-smooth texture and clean finish. This careful preparation greatly affects the final quality. Once the seeds are removed, the lemons, lime, makrut lime leaves, ginger, and 100g of sugar are all placed into a pot with 1 liter of water.
Simmering to Soften Peels and Extract Aroma
The pot with all the ingredients is placed on the heat to extract the essence for the lemon sour base. Once it boils, the heat is reduced to medium, and it is simmered gently for about 10 minutes. This simmering process serves two crucial purposes: softening the lemon peels and fully dissolving their rich aroma and pleasant bitterness into the liquid. As the mixture heats up, a sweet, sour, and exotic aroma of lemon and makrut lime fills the restaurant, making Todaka-san exclaim, 'It smells amazing!' Lemon flavor is not just about acidity; the bitterness found in the white pith between the peel and the flesh is also a key element of its deliciousness. Simmering for 10 minutes creates a rich, deep foundation where acidity, sweetness, and bitterness unite.
Blending Whole Fruits for a Rich Base
After simmering for 10 minutes, the ginger and makrut lime leaves, which have fully transferred their aroma, are carefully removed. Next, the warm lemon and lime pieces, along with a safe amount of the simmering liquid, are transferred to a blender. Todaka-san quietly advises, 'Actually, it's safer to let it cool slightly before blending.' Holding the blender lid down firmly, blend on high speed for about 1 minute. Pulverizing the whole fruit with the peel not only incorporates the pulpy texture but also emulsifies the nutrients and unique bitterness of the peel into the liquid, transforming it into a thick, opaque, and rich lemon juice. Once blended, the mixture is combined with the remaining liquid in the pot and mixed well. Tasting it, Todaka-san winces, saying, 'Sour! Sour and bitter!' But this is the secret base that delivers the ultimate performance when diluted with club soda and shochu.
Storing the Base and the Golden Ratio Finish
Once the lemon base is complete, let it cool to room temperature before transferring it to a storage container. While the restaurant uses dedicated bottles, empty plastic bottles or airtight containers work perfectly at home. Store it in the refrigerator, where it will keep for about 3 to 5 days. If you can't finish it all, freezing it to make a slushy-like 'Sharikin' style is also highly recommended. Finally, it's time to assemble the lemon sour. Fill a glass with plenty of ice, pour in 30ml of shochu, and then add club soda until the glass is 70% to 80% full. To finish, generously pour the well-chilled special lemon base over the top. Enjoy the beautiful gradient as the dense lemon base slowly sinks to the bottom of the glass, stir gently with a muddler, and your ultimate lemon sour is ready.
Tasting the Pulp-Rich Drink & Versatile Uses
Since Todaka-san doesn't drink alcohol, cameraman Miyawaki-san tastes the completed lemon sour. Taking a sip, he raves, 'So refreshing! It's like eating a lemon!' Unlike typical tavern lemon sours, the finely blended pulp dances in the glass and spreads delightfully in the mouth. The bitterness of the peel and the acidity of the fruit harmonize perfectly, offering a luxurious sensation of tasting the whole lemon. This lemon base is incredibly versatile beyond sours. You can mix it with beer to make a 'lemon beer,' dilute it with club soda alone for a non-alcoholic 'lemon squash,' or drizzle it over morning yogurt. Adding a bit of olive oil and salt also turns it into a refreshing lemon dressing. It is an incredibly convenient, multi-purpose base to keep on hand.
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
6,680人 subscribers ・ 和食・居酒屋料理
* Opens YouTube channel
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