Yuzu Kosho Recipes

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YUZU KOSHO RECIPE



Yuzu Kosho Recipe 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

Number Of Ingredients 3

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.

YUZU KOSHO



Yuzu Kosho image

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Garlic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Low Cholesterol     Bon Appétit

Yield Makes 1/2 cup

Number Of Ingredients 10

1 cup finely grated lime zest (from about 16 limes)
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest (preferably white)
1 teaspoon kosher salt
2 tablespoons fresh grapefruit juice (preferably white)
2 tablespoons bottled yuzu juice
1 green Thai chile, seeded, minced
2 teaspoons fresh lime juice
Pinch of sugar
Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

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.

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