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. l anis recettes.
Provided by: Sekar Nara
Prep time: 10 minutes
Cook time: 25 minutes
|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|
- 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 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
|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.|
- 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.