YUZUKOSHO RECIPES
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.
YUZUKOSHO RECIPE (????) - JAPANESE FOOD - NHK WORLD
Yuzukosho is a popular, must-try Japanese condiment. From meat to fish and everything in between, it adds zest to anything you can think of. And the best part - you can make it in your kitchen!
Total Time 40 minutes
Number Of Ingredients 3
Steps:
- 1 Remove the stems and seeds from the dried red chili. Soak them in lukewarm water for 10-15 minutes to soften.
- 2 Drain the chili and pat dry using a paper towel or cheesecloth. Chop coarsely.
- 3 Wash and dry the yuzu. Grate the skin.
- 4 Use a mortar and pestle to grind the chopped chili into a paste.
- 5 Add the grated yuzu and briefly grind to combine.
- 6 Weigh the chili and yuzu paste, then multiply that by 0.12 to determine the amount of salt, in grams, that should be added.
- 7 Using a rubber spatula, stir the salt into the paste until well incorporated.
- 8 Stir in a few drops of yuzu juice to boost the fragrance.
Nutrition Facts : Calories 80 kcal
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