Tuesday, June 21, 2016

JAPANESE: Yuzu Kosho AND Yuzu Kosho Oil - condiments QUICK LINKS - Add spice to your July 4th picnic

The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice for RECIPE ABOVE.  


Meet yuzu kosho oil, the easy-to-make hot sauce that will have you obsessed. Yuzu kosho, a fermented chili-yuzu paste, is common in Kyushu, in southwest Japan, where it’s often sold in a little jar, says Ganso Yaki co-owner Harris Salat. His executive chef and co-owner, Tadashi Ono, dreamt up a riff on the paste (which on its own is too thick to use as a sauce), which they call “yuzu kosho oil,” and which is as easy as pie to make on your own. 
And it goes on everything: chicken? Yes. Beef ribs? Yup. Sautéed mushrooms? Absolutely. 
Ono simply took the yuzu kosho, added yuzu juice and a glug of oil, and put a little jar of it on every table. As Salat says, “It works great with fish, pork, chicken, beef, lamb; it’s so versatile!”
It’s also insanely addictive. Give it a whirl, use it on everything, and report back!
Yuzu Kosho Oil
Courtesy of Tadashi Ono, Ganso Yaki
½ cup vegetable oil (such as soybean oil)
1 tablespoon red yuzu kosho* (available online and at specialty Asian markets and
½ tablespoon yuzu juice.
Blend together until smooth. Store in refrigerator for up to one month.
*Melissa Clark, genius recipe developer for The New York Times, suggests that, if you’re not able to find bottled red yuzu kosho, you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. 
Recipe from Martha Stewart

Grilled Salmon and Chilled Somen with Yuzu Sauce

This tasty dish, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is a great way to serve noodles on a warm day. 

  • 4 (4-ounce) salmon fillets
  • Coarse salt and freshly ground pepper
  • 12 ounces dried somen noodles
  • 12 cherry tomatoes, halved
  • 1/4 cup chopped daikon
  • 1/4 cup chopped cucumber
  • 1 cup Yuzu Dipping Sauce
  • 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)

    1. Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
    2. Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
    3. Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.

1 comment:

  1. Love your post, what I also love about Yuzu Kosho is what's compacted in that small jar packs a big peppery punch. And adding shrimp and octopus in it just like I did in my post makes it taste even better: I hope you'll be able to comment and read! I'm starting to use Yuzu Kosho more and more in my chicken and seafood dishes more and more!