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Easy homemade Yuzu Kosho will add so much flavor to your dishes like Ramen, salad, fish, and meat.
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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.
Course Condiment
Cuisine Japanese
Keyword What is Yuzu, Yuzu, Yuzu Kosho
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 tablespoons
Calories 62kcal
Author izzycooking

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