Using yuzu kosho (citrus fruit pepper)
This mixed spice paste has long been used on the southern island of Kyushu in Japan. Now enjoying widespread popularity throughout the country, yuzu kosho is made by mixing grated yuzu peel, raw green chili peppers and salt then fermenting. Think of this tangy condiment as a kind of Japanese-style Tabasco® sauce! It is frequently used in hot-pot dishes but can lend a zesty punch to any dish.
Yuzu kosho is a paste and mixes easily with anything.
Yuzu and green chili pepper flavored spaghetti
Mix yuzu kosho with cooked pasta for a truly one-of-a-kind taste with an Asian accent.
400 g spaghetti 1 garlic clove 4 tablespoons olive oil 100 ml cooking water 1 1/3 tablespoons S&B Yuzu and Green Chili Pepper Pinch S&B Paprika Powder (for garnish)
- Cook spaghetti al dente with salted water.
- Chop garlic finely.
- Heat olive oil and garlic on a low heat. When garlic bubbles and boils, add cooking water of spaghetti.
- Dissolve S&B Yuzu and Green Chili Pepper, add boiled spaghetti and stir quickly. Place on a plate and sprinkle on S&B Paprika Powder.
Create your own sauces by combining yuzu kosho with other ingredients.
The light, citrusy aroma goes well with just about anything!
Chicken in yuzo kosho sauce
Ingredients: 4 servings
2 chicken thighs Dash of salt and pepper
1 tablespoon yuzu kosho 2 tablespoons white wine 1 tablespoon honey 3 tablespoons soy sauce
- Mix sauce ingredients in a small bowl. Set aside.
- Trim fat from chicken and cut each thigh evenly into 6 or 8 pieces.
- Sprinkle chicken with salt and pepper.
- Heat a non-stick frying pan over medium heat.
- Place chicken on pan skin-side down and cook until browned. Turn over and cook other side until browned.
- Turn chicken over and cook skin-side down again until just crispy.
- Remove chicken from pan, saving juice.
- Arrange chicken on plate with side dish of your choice. Set aside.
- Add sauce to pan and bring to simmer.
- Pour sauce over meat and serve.