Recipe of Perfect Homemade Yuzu Kosho (Citrus Chili Paste)
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Homemade Yuzu Kosho (Citrus Chili Paste). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Homemade Yuzu Kosho (Citrus Chili Paste), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Yuzu Kosho (Citrus Chili Paste) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Homemade Yuzu Kosho (Citrus Chili Paste) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Homemade Yuzu Kosho (Citrus Chili Paste) estimated approx 10 mins.
To get started with this recipe, we must prepare a few components. You can cook Homemade Yuzu Kosho (Citrus Chili Paste) using 3 ingredients and 5 steps. Here is how you can achieve it.
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. It's amazing with grilled chicken and fish, and steam veggies like daikon radish. You can substitute meyer lemon or other fragrant citrus for yuzu, and red chilis for green (though the color will change). If you have a microplane, it makes zesting super easy! This recipe makes a couple tablespoons (you only need a little bit at a time) and keeps for a few months in the fridge.
I recommend using organic, non-waxed citrus or citrus from a friend's tree since you're using the skin.
Ingredients and spices that need to be Get to make Homemade Yuzu Kosho (Citrus Chili Paste):
- 4 small green chilis (Japanese or Thai work well)
- 10 small yuzu or other fragrant citrus like Meyer lemons
- 2 tbsp sea salt
Instructions 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!
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