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Yuzu Kosho Recipe
Easy homemade Yuzu Kosho will add so much flavor to your dishes like Ramen, salad, fish, and meat.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
tablespoons
Calories:
62 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
- 6 yuzu (You can use lemon as a sub if you cannot find yuzu)
- 3 green Thai chili peppers Thai bird’s eye chilis
- 1 teaspoon salt
Instructions
- Wash the chili peppers. Cut in half and remove the seeds and white membrane.
- Mince the chili peppers as fine as you can.
- Zest the yuzu.
- Add yuzu zest and minced chili to a mortar. Pound until it turns into a smooth paste.
- Juice the yuzu, and add 3-4 teaspoons of the yuzu juice to the chili pepper and zest mixture. Mix until combined.
- Add salt and mix well. Taste and add more if necessary.
Cup of Yum
Notes
- You can keep the seeds of the chili if you’d like to add more heat to your paste.
- Store the paste in an airtight container in the refrigerator. It can last up to a month.
Nutrition Information
Calories
62kcal
(3%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
1166mg
(49%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
204IU
(4%)
Vitamin C
69mg
(77%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 tablespoons
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 1166mg | 49% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 69mg | 77% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.