Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, homemade yuzu kosho (citrus chili paste). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Great recipe for Homemade Yuzu Kosho (Citrus Chili Paste). Yuzu kosho is a spicy (and salty) Japanese condiment made with zest from yuzu citrus and hot green chilis. Usually green yuzu is used but in this case I used the yellow kind.
Homemade Yuzu Kosho (Citrus Chili Paste) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Homemade Yuzu Kosho (Citrus Chili Paste) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Homemade Yuzu Kosho (Citrus Chili Paste):
- Take 4 small green chilis (Japanese or Thai work well)
- Take 10 small yuzu or other fragrant citrus like Meyer lemons
- Get 2 tbsp sea salt
It's fragrant and salty and hot. You'll want a microplane and a mortar and pestle for this recipe. S&B yuzu kosho spicy citrus paste in tube. It's a traditional condiment of green chili paste enhanced with yuzu flavor.
Steps to make Homemade Yuzu Kosho (Citrus Chili Paste):
- Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter.
- Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
- Grind or process until you have a yellow-ish green paste.
- Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
- Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!
Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as the very aptly named Yuzu Paste, also marketed as Yuzu Kosho for 'Yuzu' and 'Pepper. Usually green yuzu is used but in this case I used the yellow kind. It's amazing with grilled chicken and fish, and steam veggies like daikon radish.. Combine sauce ingredients in small bowl. Sprinkle chicken with salt and pepper.
So that’s going to wrap it up for this exceptional food homemade yuzu kosho (citrus chili paste) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
