Someone gave my mother-in-law a big jar of spicy yuzu-kosho, and we have no idea how to use it up. You’d only use a small pinch of the stuff with a typical bowl of udon or nabe, and at that pace we’d be pecking at it for the next 20 years. Any recipes to use this stuff up?? Are there any meibutsu your locale might have that could use this?
18 comments
Use it as a topping on grilled fish.
goes will with chashu on hiyashi chukamen
use it at your next bbq/yakiniku
mix it with a bit of mayonnaise to spice up sandwiches, potato salad
put it on boiled eggs with a little salt if you need that
works well on tofu and goma-dofu as a wasabi substitute
in cold weather use it as a flavor base for nabe
mix with oil, vinegar a bit of soy sauce and grated onions for salad dressing
dare to go local and toss it through some pasta with olive oil, clams and thick sliced shishito
ゆず胡椒
ささみ串焼き
とりあえず
I like to use it together with soy sauce to dip my Gyoza in
Send it to me! (Kidding) but I love that stuff. Goes so well with almost anything grilled: chicken, veggies, beef.
Great in a cucumber and chicken salad. Also to spice up tsukemen.
I eat it by the spoonful when I want flavor but not to eat. I love it.
Spicy yuzu-Kosho?
Just came thinking of all the ways I could use that up
It’s pretty good in onigiri!
Toss a bunch in any quick pickles you are fond of. Goes really well with daikon and carrot.
I think it could make a good marinade for meat before you grill it, like some people use ginger or mustard!
IMHO a fast way to use it up is in a marinade. Here’s something I can think of (you can ratio it to half or double if you so wish):
– 1kg chicken momo, cut into chunks (karaage size)
– 2 tbsp spicy yuzu kosho
– 2 tbsp soy sauce
– 2 tsp sugar
Marinade for 5mins, or just pack it into ziplock bags and chill/freeze depending on when you expect to use it.
To cook, oil a pan, stir fry it with aromatics/veggies as you enjoy. The sugar will caramelize real quick if the heat is too high so you can mess around with it. If you want you can turn it into an oyakodon!
This will work with pork slices too. GL!
I like to use it in an 炒め dish that’s simply thin-sliced pork, nagaimo, and negi in a shoyu/mirin/sake sauce with a nice dollop of yuzu-kosho adjusted to the amount I’m making.
It might be a good substitute for sriracha in tsuke-maguro-don as well…I’ll have to try that.
I liked to use it in my karaage marinade before I had to consider a toddler’s tolerance level.
**abura soba**
boil up some noodles (doesn’t matter what kind…even spaghetti would be fine). reserve some pasta water, strain the noodles and toss into a pan. add some reserved pasta water, butter, roasted sesame oil, salt, and yuzu kosho. toss around to emulsify the sauce.
noodles of the gods. it’s basically a japanese-y tasting buttered noodles
**yuzu kosho salad dressing**
slice up some tomatoes and align on a baking tray, and add in some whole garlic cloves (no need to peel). toss everything with olive oil, salt, yuzu-kosho and MSG. roast at 170c for 60 min. blend the roasted tomatoes/garlic with some vinegar (white, rice wine, your choice), water, mirin, yuzu-kosho, sugar, salt to taste. strain the liquid over a fine mesh sieve. salad dressing of the gods
**dry rub**
pack some chicken thighs into a shit load of salt and yuzu kosho. wait 6 hours. rub off excess seasoning. grill the chicken under your fish broiler.
**quick pickles**
boil equal parts vinegar/water. add salt/sugar/yuzu kosho to taste. pour over some raw veg of your choice. let sit for a few days in your fridge.
**lacto-fermented pickles**
typical lacto-fermentation setup but in addition to salt add a lot of yuzu kosho. would definitely make amazing kimchi!
**various condiments**
– mix with mayo
– mix with gochujang or miso
– mix with sriracha
Make a big batch of chicken soup and add it in for that extra flare.
Also you can use the soup as a base for Yuzu chicken Udon too!
Too spicy yuzukosho gives me the shits, but I am willing to accept the challenge. DM for my address to send it.
Make oshinko with it and rice vinegar and sesame oil… and a pinch of sugar.. and drain it after at most two days… If y’all like pickled anything it’s a good way to go through it
That stuff is pretty salty, it’s not likely to go bad even if it does take years to use it all.