Best Yuzu Kosho Recipes

YUZU KOSHO

Yuzu Kosho image

Provided by Bon Appétit Test Kitchen

Categories Citrus Garlic Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low Cholesterol Bon Appétit

Yield Makes 1/2 cup

Number Of Ingredients 10

Ingredients

1 cup finely grated lime zest (from about 16 limes)
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest (preferably white)
1 teaspoon kosher salt
2 tablespoons fresh grapefruit juice (preferably white)
2 tablespoons bottled yuzu juice
1 green Thai chile, seeded, minced
2 teaspoons fresh lime juice
Pinch of sugar
Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

Steps:

Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH

Striped Bass with Yuzu Kosho and Wilted Spinach image

Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try:Black Sea Bass with Matsutake Mushrooms and Rosemary

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 15

Ingredients

1 (750 mL) bottle sake, preferably Junmai Daiginjo
1 tablespoon plus 1 teaspoon mirin
1 1/2 teaspoons yuzu kosho
1 1/4 cups (2 1/2 sticks) unsalted butter
Coarse salt
Zest of 2 yuzu or limes
Yuzu juice
2 tablespoons extra-virgin olive oil, plus more for baking sheet
4 (5-ounce) pieces skinless wild striped bass
Maldon sea salt
Freshly ground espelette pepper
4 sprigs fresh thyme
2 cloves garlic, peeled
2 bunches spinach, preferably Bloomsdale spinach
Freshly grated yuzu zest, optional

Steps:

Place sake and mirin in a nonreactive saucepan over medium-high heat; cook until reduced by two thirds. Remove from heat and add yuzu kosho. Using an immersion blender, blend to combine. Cut 1 cup (2 sticks) butter into small cubes and add to saucepan. Using the immersion blender, blend to combine. Season with salt, zest of 1 yuzu, and a few drops of yuzu juice; keep warm and set aside.
Heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season fish on both sides with Maldon sea salt and espelette pepper. When butter has melted, add fish to skillet, skin-side down; reduce heat to low and cook, basting with butter and olive oil from skillet, 3 to 4 minutes. Turn and add thyme and one garlic clove to skillet; cook, continuing to baste, until fish is cooked through, about 3 minutes more. Remove fish from skillet and transfer to a small lightly oiled baking sheet; let stand in a warm place for 10 minutes. Preheat broiler.
Wipe skillet clean with a clean paper towel. Add remaining tablespoon butter and 2 tablespoons olive oil and heat over medium heat. Insert the tines of a fork into remaining clove of garlic and set aside. Add spinach to skillet and season with salt; cook, stirring with garlic clove attached to fork, until spinach is wilted.
Transfer spinach to a paper-towel-lined plate. Gently reheat fish under a broiler until just heated through. Divide spinach evenly among 4 warmed plates and top each with a piece of fish.
Strain sauce; using an immersion blender, briefly blend sauce to reincorporate. Spoon sauce around fish and top with yuzu zest, if using; serve immediately.

KOMBU-CURED SALMON WITH FRESH YUZU KOSHO

Kombu-Cured Salmon with Fresh Yuzu Kosho image

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Provided by Chris Morocco

Categories Bon Appétit Salmon Fish Seafood Citrus Chile Pepper Dinner Wheat/Gluten-Free Broil

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) piece boneless salmon fillet
4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)
1/2 lemon, thinly sliced, seeds removed
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon mild miso (such as white or yellow)
1 teaspoon soy sauce
1 jalapeño, seeds removed, chopped
1 serrano chile, seeds removed, chopped
Kosher salt
Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three
Nonstick vegetable oil spray
Yuzu or lime wedges (for serving)

Steps:

Slice salmon on a diagonal into four 1"-1 1/4"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef's knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

KOMBU-CURED SALMON WITH FRESH YUZU KOSHO

Kombu-Cured Salmon with Fresh Yuzu Kosho image

Number Of Ingredients 11

Ingredients

1 1/2 pounds piece boneless salmon fillet
4 pieces 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
1/2 piece lemon, thinly sliced, seeds removed
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon mild miso (such as white or yellow)
1 teaspoon soy sauce
1 piece jalapeño, seeds removed, chopped
1 piece serrano chile, seeds removed, chopped
1 pinch Kosher salt
3 tablespoons Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
2 pieces Yuzu or lime wedges (for serving)

Steps:

Slice salmon on a diagonal into four 1"-1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef's knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.