I just posted about , so now some detail on the dipping sauce. The dipping sauce can be served on the side or mixed directly into the bouillon. We combine four components: hot Sriracha chili sauce, Hoisin sauce, pickled red shishito pepper paste, and lime juice. This is a rare occasion where we use finished products rather than trying to make them ourselves from scratch.
The shishitos are split to remove the seeds, then pickled in a mixture of white rice vinegar, water, sugar and salt. After few day they are mixed with some of the pickling liquid into a paste. The Sriracha is composed of red chili, vinegar, garlic, sugar and salt. The Hoisin sauce is composed of potato starch, sugar, soy bean, vinegar and salt.
The macaroon shell is flavored with sweetened Meyer lemon zest, both dried and powdered versions, while the filling has an intense yuzu flavor. The yuzu, with it's powerful flavor and high level of acidity, balances the sugar content of the macaroon.
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