YUZU KOSHO RECIPES
YUZU KOSHO RECIPE | EPICURIOUS
We'll happily make room on our condiment shelf for _yuzu kosho,_ a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find _yuzu,_ a Japanese citrus.
Provided by The Bon Appétit Test Kitchen
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.
THE EASIEST WAY TO MAKE YUZU KOSHO AT HOME
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
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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- Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.
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- Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.
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SPICY GRILLED SHRIMP WITH YUZU KOSHO PESTO RECIPE
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- In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro, and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes. Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.
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Total Time 15 minutes
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- In a large bowl, toss the peppers with oil and season with salt and pepper. Heat a large skillet on high until it’s extremely hot. Working in batches, if needed, add the peppers and toss occasionally until tender and well charred all over, 2 to 4 minutes. (Alternatively grill the peppers over a hot grill until well charred and blistered, 2 to 4 minutes.) Return the peppers to the bowl and add the yuzu kosho and a healthy pinch of flaky salt. Squeeze the lime over everything, toss to coat and evenly distribute the yuzu kosho, and serve.
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YUZU KOSHO. SPICY FUNKY JAPANESE CONDIMENT. – CRAZY CUCUMBER
Yuzu Kosho is a hot and citrusy fermented Japanese condiment made with fresh yuzu citrus zest, green chilli peppers, and salt.<br>Use a teaspoon (or a coffee spoon) of yuzu kosho for finishing your steak; or take the taste of your chicken breast or prawns to the next level marinating it in yuzu kosho; add a little to miso ramen right before serving; or make funky dressing for a salad or poke bowl; mix a little in mayo or aioli and use as dipping salad or sauce for a sandwich; add the zing to your avocado toast. I can go on for a very long time, but I know you can come up with many combinations using your imagination.
From crazy-cucumber.com
Category condiment
Cuisine Japanese, Asian
From crazy-cucumber.com
Category condiment
Cuisine Japanese, Asian
- Chop green chillies in a food processor. Grate the yuzu zest using Microplane or grater. Mix chilli, yuzu zest and salt in a mortar using a pestle. Transfer the aromatic mix to a sterilised jar and left in a fridge for a minimum of 3 months. Enjoy!
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SPICY GRILLED SHRIMP WITH YUZU KOSHO PESTO RECIPE
Yuzu kosho is a hot, spicy, and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this super simple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.
From delish.com
Total Time 25 minutes
Category baby shower, Barbeque, birthday, bridal shower, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, New Year's Eve, picnic, Summer, appetizers, dinner, lunch
Cuisine American, Japanese
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Total Time 25 minutes
Category baby shower, Barbeque, birthday, bridal shower, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, New Year's Eve, picnic, Summer, appetizers, dinner, lunch
Cuisine American, Japanese
- In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro, and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes. Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.
Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
See details
ALISON ROMAN'S TINY PEPPERS WITH YUZU KOSHO RECIPE
In this excerpt from her cookbook Nothing Fancy, Alison Roman shares how to make her shishito peppers with yuzu kosho snack recipe.
From womenshealthmag.com
Total Time 15 minutes
Category vegetarian, cocktail party, dinner party, snack
From womenshealthmag.com
Total Time 15 minutes
Category vegetarian, cocktail party, dinner party, snack
- In a large bowl, toss the peppers with oil and season with salt and pepper. Heat a large skillet on high until it’s extremely hot. Working in batches, if needed, add the peppers and toss occasionally until tender and well charred all over, 2 to 4 minutes. (Alternatively grill the peppers over a hot grill until well charred and blistered, 2 to 4 minutes.) Return the peppers to the bowl and add the yuzu kosho and a healthy pinch of flaky salt. Squeeze the lime over everything, toss to coat and evenly distribute the yuzu kosho, and serve.
See details
YUZU KOSHO. SPICY FUNKY JAPANESE CONDIMENT. – CRAZY …
Yuzu Kosho is a hot and citrusy fermented Japanese condiment made with fresh yuzu citrus zest, green chilli peppers, and salt.<br>Use a teaspoon (or a coffee spoon) of yuzu kosho for finishing your steak; or take the taste of your chicken breast or prawns to the next level marinating it in yuzu kosho; add a little to miso ramen right before serving; or make funky dressing for a salad or poke bowl; mix a little in mayo or aioli and use as dipping salad or sauce for a sandwich; add the zing to your avocado toast. I can go on for a very long time, but I know you can come up with many combinations using your imagination.
From crazy-cucumber.com
Category condiment
Cuisine Japanese, Asian
From crazy-cucumber.com
Category condiment
Cuisine Japanese, Asian
- Chop green chillies in a food processor. Grate the yuzu zest using Microplane or grater. Mix chilli, yuzu zest and salt in a mortar using a pestle. Transfer the aromatic mix to a sterilised jar and left in a fridge for a minimum of 3 months. Enjoy!
See details
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Jan 30, 2018 · Yuzu kosho ( ???? ) is a Japanese seasoning, originated in Kyushu, the third largest and most southern of the four main islands of Japan. It is a paste made from chili peppers, yuzu peel, and salt which is then allowed to be fermented. Yuzu kosho is usually used as a condiment for hot pot dishes, miso soup, sashimi, and sauce ...
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