Best 3 Yuzu Kosho Recipes

Yuzu Kosho is a delightful Japanese condiment that combines the vibrant flavors of yuzu citrus, spicy chili peppers, and aromatic herbs. Originating from the Kyushu region of Japan, this unique paste has gained popularity worldwide for its distinctive taste and versatility. Made with fresh yuzu zest, green chili peppers, salt, and sometimes garlic, Yuzu Kosho comes in two main variations: a milder, seedless version and a spicier version with seeds. Ready in just 15 minutes, this condiment can be easily prepared at home using a food processor or mortar and pestle.

The article provides three delectable recipes featuring Yuzu Kosho:

1. **Yuzu Kosho Chicken:** This savory dish combines the tangy heat of Yuzu Kosho with juicy chicken thighs, creating a flavorful and succulent meal. The chicken is marinated in a mixture of Yuzu Kosho, soy sauce, mirin, and sake, then pan-fried until crispy on the outside and tender on the inside.

2. **Yuzu Kosho Salmon:** This recipe showcases the perfect harmony between the delicate flavor of salmon and the zesty kick of Yuzu Kosho. Fresh salmon fillets are coated in a marinade of Yuzu Kosho, olive oil, and herbs, then baked to perfection. The result is a moist and flavorful salmon dish with a slightly crispy exterior.

3. **Yuzu Kosho Dressing:** This versatile dressing adds a burst of citrusy heat to salads, grilled vegetables, and even as a dipping sauce. Simply whisk together Yuzu Kosho, rice vinegar, soy sauce, sesame oil, and honey until well combined. The dressing is tangy, slightly spicy, and adds a wonderful depth of flavor to any dish.

Let's cook with our recipes!

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

Ingredients

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.

GRILLED SHORT RIBS WITH YUZU KOSHO

Grilled Short Ribs with Yuzu Kosho image

When it's really hot outside, I love to grill. Here we're using short ribs, which are normally braised. The marinade contains yuzu kosho, which is a thick Japanese paste that's a bit spicy.

Provided by Daniel Patterson

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 1/2 pounds short ribs, thinly sliced Korean style
4 teaspoons yuzu kosho
2 teaspoons rice vinegar
1/3 cup neutral oil, such as canola

Steps:

For the marinade: Place a large bowl on a digital scale and set scale to zero. Measure 20 grams of yuzu kosho. Set scale back to zero and measure 10 grams rice vinegar. Set scale back to zero again and measure 70 grams of oil. Whisk to combine and set aside.
Season short ribs very lightly with salt and a tiny bit of pepper. Brush a little oil on the meat so it doesn't stick. Place on the grill and cook about 5-6 minutes, flipping and moving around often until they're "medium" done. When the meat is ready, place it directly into the marinade so that the juices mix with the seasonings. Toss so the meat is evenly coated in the marinade. Immediately serve on a plate family-style.

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

Ingredients

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.

Tips:

Choose ripe and flavorful yuzu for the best results.
Wear gloves when handling chili peppers to prevent skin irritation.
Use a food processor or blender to finely chop the yuzu and chili peppers.
Store yuzu kosho in a clean, airtight container in the refrigerator for up to 2 months.
Use yuzu kosho as a condiment for grilled meats, fish, or vegetables.
Add yuzu kosho to soups, stews, and stir-fries for a spicy kick.
Mix yuzu kosho with mayonnaise or sour cream for a spicy dipping sauce.
Use yuzu kosho as a marinade for chicken, pork, or beef.
Experiment with different types of chili peppers to create different levels of spiciness.
Yuzu kosho can also be used as a flavor enhancer in desserts, such as cookies and cakes.

Conclusion:

Yuzu kosho is a delicious and versatile condiment that can be used to add a spicy kick to a variety of dishes. It is easy to make at home and can be stored in the refrigerator for up to 2 months. With its unique flavor and aroma, yuzu kosho is a great way to add a little something extra to your next meal.