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Yuzu Kosho

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Every once in awhile I do some recipe testing - for friends or for publishers. While I am notorious for improvising in the kitchen, when I test recipes, I have to follow the recipe to the letter. That's the point, right? To make sure that the recipe, as written, can be replicated by the home cook.

Well, the recipe that I am testing tomorrow requires yuzu kosho. Since I couldn't find that at Whole Foods, I knew that I had to make it myself. Thank goodness the Enthusiastic Kitchen Elf asked for a microplane from Santa last year. Yes, really. Here we go...


Ingredients makes approximately 2 cups

  • 1 C lime zest
  • 2 T lemon zest
  • 2 T grapefruit zest
  • 1 t salt (I used a red salt from Hawaii)
  • 2 T freshly squeezed grapefruit juice
  • 2 T freshly squeezed yuzu juice (or bottled)
  • 1 hot pepper, seeded and minced (I used a jalapeno from my friend's garden)
  • 2 t freshly squeezed lime juice
  • 1 demerara sugar cube



Procedure
Combine all ingredients in a bowl.


Stir until well combined. Transfer to a small jar, cover, and chill for 2 days.  


Now this is ready for the recipe testing tomorrow. And I'll have some fun looking for recipes that use this. It keeps in the fridge for up to two weeks.
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