Yuzu Kosho (Japanese Citrus Chili Paste)
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Prep Time
25 mins
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Total Time
25 mins
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Servings
4 tbsp
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Cuisine
Japanese
Yuzu Kosho (Japanese Citrus Chili Paste)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 20 g yuzu zest green, unripe (see in post for substitutes) approx 10
- 20 g green chili peppers stems and seeds removed, finely diced
- 8 g sea salt
Instructions
- Wash the surface of the yuzu thoroughly, then dry with kitchen paper.
- Cut out the top stems to make it easier to grate all over.
- Use a microplane grater to grate the zest into a large container, being careful not to grate the white pith. You can squeeze the juice out of the leftover fruits to use for other recipes. For larger batches, peel the yuzu and blitz in a food processor.
- Weigh the total zest and make a note of it.
- Put on some gloves, and cut the stems off of the chili peppers. Slice them down the center lengthways and scoop out the seeds with the back of your knife (or use a spoon).
- Weigh the chilis as you go until you have an equal amount to the yuzu zest.
- Finely dice them.
- Combine the weights of the yuzu zest and chili, then use it to calculate the amount of salt needed to make 20%. (Yuzu + chili = total weight, total weight x 0.2 = salt amount in grams)
- Combine everything in a mortar and grind with a pestle until there are no more large chunks left. For large batches, blitz everything together in a food processor.
- If the mixture seems a little dry, squeeze in some yuzu juice.
- Transfer to a sterilized jar. Although it's safe to eat straight away, it's recommended to let it rest for about 1 week to allow the flavors to develop and chili mellow out. Store in the refrigerator and use up within 1 year.
Notes
- This recipe makes approximately 4 tbsp (1/4 US cup). A little goes a long way but feel free to increase it!
- Yuzu Kosho is typically made with a 50/50 ratio of yuzu peel to green chilis. You can reduce the chili for a milder version. I like a 60/40 ratio of yuzu to chili.
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