Yuzu Kosho Recipes

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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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Top Asked Questions

What is Yuzu kosho?
Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia.
How do you cook chicken with Yuzu kosho?
Using yuzu kosho, the Japanese sweet citrus spice, make this easy recipe at home! Firstly, cook the chicken in a pot or pan for about 15 minutes. Feel free to use a whole chicken breast or dice it into pieces. Add water to be the same level of the chicken and add the yuzo kosho paste.
What can I substitute for Yuzu kosho?
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. Combine zests and salt on a cutting board.
How do you cook with yuzu zest?
Zest the yuzu. Add yuzu zest and minced chili to a mortar. Pound until it turns into a smooth paste. Juice the yuzu, and add 3-4 teaspoons of the yuzu juice to the chili pepper and zest mixture. Mix until combined. Add salt and mix well. Taste and add more if necessary.

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