BUY YUZU KOSHO RECIPES

Name: Yuzu Kosho Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 80 gr Bird’s eye chilli (can be substituted with serrano pepper or habanero); 80 gr Yuzu zest (or other citrus zest); 16 gr Salt

THE EASIEST WAY TO MAKE YUZU KOSHO AT HOME

The Easiest Way To Make Yuzu Kosho At Home image

In this recipe, we’ll use a 50-50 percentage of chili and yuzu zest. You can up the chili percentage if you want it to be spicier or lower the chili percentage if you want the citrus taste to take over.

Provided by Sekar Nara

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 3

Ingredients

80 gr Bird’s eye chilli (can be substituted with serrano pepper or habanero)
80 gr Yuzu zest (or other citrus zest)
16 gr Salt

Steps:

Destem the chili and take out the seeds. Cut the chili very finely and grind them in mortar and pestle. If you don’t have mortar and pestle, a food processor or blender will work just fine.
Then, we can start to zest the yuzu with a microplane. If you don’t use yuzu zest, you can mix multiple citrus zests to mimic yuzu taste. To get 80 gram of yuzu zest, we need to zest about 12-16 pieces of yuzu.
Mix the chili paste, yuzu zest, and salt. Yuzu kosho is done and ready to use!
If you’d like to ferment it, put the paste in an airtight container and ferment for a week.

WHAT YOU NEED TO KNOW ABOUT YUZU KOSHO, THE FLAVORFUL ...

What You Need to Know About Yuzu Kosho, The Flavorful ... image

In this recipe, we’ll use a 50-50 percentage of chili and yuzu zest. You can up the chili percentage if you want it to be spicier or lower the chili percentage if you want the citrus taste to take over.

Provided by Sekar Nara

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 3

Ingredients

80 gr Bird’s eye chilli (can be substituted with serrano pepper or habanero)
80 gr Yuzu zest (or other citrus zest)
16 gr Salt

Steps:

Destem the chili and take out the seeds. Cut the chili very finely and grind them in mortar and pestle. If you don’t have mortar and pestle, a food processor or blender will work just fine.
Then, we can start to zest the yuzu with a microplane. If you don’t use yuzu zest, you can mix multiple citrus zests to mimic yuzu taste. To get 80 gram of yuzu zest, we need to zest about 12-16 pieces of yuzu.
Mix the chili paste, yuzu zest, and salt. Yuzu kosho is done and ready to use!
If you’d like to ferment it, put the paste in an airtight container and ferment for a week.

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