Go Back
+ servings

Yuzu Kosho Recipe

Easy homemade Yuzu Kosho will add so much flavor to your dishes like Ramen, salad, fish, and meat.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Japanese
Keyword: What is Yuzu, Yuzu, Yuzu Kosho
Servings: 2 tablespoons
Author: Izzy

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.

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

Calories: 62kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Sodium: 1166mg | Fiber: 6g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 69mg | Calcium: 60mg | Iron: 1mg