Diana Kuan. © 2020 Condé Nast. Keep chilled. Combine zests and salt on a cutting board. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. We'll happily make room on our condiment shelf for yuzu kosho, a blend of citrus zest, garlic, chile, and salt. DO AHEAD: Can be made 2 weeks ahead. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Combine zests and salt on a cutting board. Home Recipes Browse Recipes Yuzu Kosho Vinaigrette. To revisit this article, select My⁠ ⁠Account, then View saved stories. You can purchase this yuzu kosho or other brands on Amazon as well. Please remove some items, or create a new shopping list. Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. Ad Choices, cup finely grated lime zest (from about 16 limes), tablespoons finely grated grapefruit zest (preferably white), tablespoons fresh grapefruit juice (preferably white). How to Store Yuzu Kosho and How Long It Lasts . Mix in remaining ingredients. Be the first to rate and review this recipe. Transfer to a small bowl. DO AHEAD. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Cooking advice that works. Diana Kuan is a food writer and photographer based in Brooklyn. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Yuzu kosho is not usually too hot, but however hot you want to make it is at your discretion. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Restaurant recommendations you trust. My recipes using Yuzu Kosho are listed below. To revisit this article, visit My Profile, then View saved stories. With a peeler take all of the zest from the yuzu and finely mince it with a knife. The amounts of these toppings in this recipe are more than enough to make the suggested servings, so you can keep any leftover for another use. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Combine zests and salt on a cutting board. Where to Buy Yuzu Kosho. These toppings are also great to serve with cold tofu or grilled meat. Transfer to a small jar, cover, and chill for 2 days. We hope you will try all three kinds. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Recipe: Homemade Yuzu Kosho Recipe: Spicy Fish Tacos With Yuzu Kosho Slaw. Transfer to a small jar, cover, and chill for 2 days. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. Serving Size 28 g (Approx. The Roasted Corn and Yuzu-Kosho Mayo has a beautiful, sweet corn flavor with an aromatic heat from the Yuzu-Kosho. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, … Mix in remaining ingredients. Yuzu Kosho Recipe. https://www.epicurious.com/recipes/food/views/yuzu-kosho-380602 Most Japanese grocery stores like Mitsuwa and Nijiya carry yuzu kosho bottles in the condiments section (at Nijiya, it’s in the Japanese spice/salt shelf). 1 cup finely grated lime zest (from about 16 limes), 2 tablespoons finely grated grapefruit zest (preferably white), 2 tablespoons fresh grapefruit juice (preferably white). Nutrition Facts. Add the chillies and yuzu to a mortar with 1-2 tablespoons of very good quality mineral salt, and pound it all together. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. The number of items in your shopping list has exceeded the maximum limit. Transfer to a small bowl. Recipes you want to make. All rights reserved. We substitute lemon, lime, and grapefruit zest for the hard-to-find yuzu, a Japanese citrus. Powered by the Parse.ly Publisher Platform (P3). 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