yuzu kosho recipe

This citrus chili paste is a fresh take on the traditional Japanese yuzu kosho, substituting limes and lemons and orange and grapefruit for the tough to find yuzu. It’s fragrant and salty and hot. You’ll want a microplane and a mortar and pestle for this recipe. If you don’t have or don’t want to use a mortar and pestle, you could finish this in a food processor or in a blender for a finer paste. The lemon, orange, and lime oils are completely optional. They add an extra dimension to the overall flavor, and are worth using if you have them around, but probably not worth buying just for this.

Citrus Kosho (Japanese Citrus Chili Paste)

lemons

limes

grapefruit

orange

lemongrass

serrano chili

fine grained salt

lemon oil (Boyajian

orange oil (Boyajian

lime oil (Boyajian

Zest the lemons, limes, along with the grapefruit...

Zest the lemons, limes, along with the grapefruit and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the serrano chili, and add it, seeds and all, to the bowl.

Transfer the ingredients to a mortar, add the...

Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir. If using, add the lemon, orange, and lime oils, and stir.

Transfer to a jar and refrigerate for at...

Transfer to a jar and refrigerate for at least two days to allow the flavors to mingle before using.

Will keep in the refrigerator for about a...

Will keep in the refrigerator for about a month.

Crispy Skin Chicken with Yuzu Koshō is cooked in a very similar way to Nagi&#39;s recipe Crazy Crispy No-oil Chicken in her cookbook &quot;Dinner&quot;. But I added a Japanese touch to it by using a yuzu-flavoured seasoning.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Crispy Skin Chicken with Yuzu Koshō

chicken thigh

tsp yuzu koshō

salt

pepper

cabbage

grams/1.1 snow peas (, ends removed)

Pat dry the chicken fillets with kitchen paper, removing as much moisture as possible (note 2).

If the thickness of the fillet is uneven, cut into the thick part of the meat horizontally without cutting all the way through, then open it so that the fillet’s thickness becomes consistent.

Sprinkle salt and pepper mainly on the skin side of the chicken, then spread yuzu koshō evenly over the flesh side of the chicken.

Place the chicken, skin side down, in a non-stick frying pan. Cover with a lid. Turn the heat on and cook over medium heat for 8 minutes.

Remove the cover, turn the fillets over, and cook for 2 minutes.

Transfer the fillets to a tray or cutting board, skin side up, and rest for a couple of minutes (note 3).

If there are too many burnt bits in the frying pan, remove them (optional), but don’t wipe the pan clean (you need the flavoured oil).

Add the cabbage strips and snow peas to the pan and sauté over medium heat for a couple of minutes (note 4).

Transfer the vegetables onto a serving plate.

While resting the chicken

Slice the chicken fillets into strips about 1.5cm/⅝&quot; wide (note 5) and place them on the vegetables.

Serve immediately.

Serving

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Citrus Kosho (Japanese Citrus Chili...

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Top 2 yuzu kosho recipe recipes from across the web

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Citrus Kosho (Japanese Citrus Chili...

Crispy Skin Chicken with Yuzu Koshō

The most viewed yuzu kosho recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine