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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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.
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- If you’d like to ferment it, put the paste in an airtight container and ferment for a week.
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Yuzu kosho is a spicy condiment made from ground yuzu peel with green chili peppers and salt and can be found in Japanese grocery stores. You NEED a jar of it in your refrigerator at all times. When you mix it with garlic, ginger, cilantro, and olive oil you obtain a bold tasting relish that’s amazing with crispy chicken, shrimp and of course… crab
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Apr 02, 2019 · First I’ll mix yuzu kosho with mayonnaise, rice vinegar, and salt, then toss it with shredded cabbage and carrots for a slaw. Then I’ll make the tacos, searing firm white fish with some oil, cumin, and ancho or chipotle powder, and transfer the fish to heated corn tortillas.
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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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Mix together yuzu kosho rice vinegar, and garlic powder. Brush mixture over salmon liberally until salmon is coated. Cover fish with plastic wrap, refrigerate for 30 minutes to allow flavors to set up. Set a non-stick pan over medium high heat add oil and salmon fillets and cook skin side up flesh side down for 4 to 6 minutes.
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Sep 21, 2020 · Learn everything about Yuzu including yuzu fruits, health benefits, ways to use it like yuzu kosho, sauce, dressing, juice, and more. This citrus fruit is tart with an amazing aroma, and is widely used in Japanese and other Asian cuisines.
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Apr 23, 2021 · Generally, yuzu has uneven skin and is available in green or yellow color. The color usually depends on the ripeness levels. Yuzu is extremely aromatic. Yuzu also has a sweeter version, known as yuko, but it’s only available in Japan. You might not know it, but yuzu is used for making liquor, but people also use it to make cake and marmalade.
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