Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) which is then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. When mixed into butter, it creates a bright, aromatic spread perfect for grilled vegetables, scallops, chicken, or pork — adding instant umami with minimal effort. This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.
Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) which is then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. When mixed into butter, it creates a bright, aromatic spread perfect for grilled vegetables, scallops, chicken, or pork — adding instant umami with minimal effort. This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.
Key products
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Instructions
Procedure
- Place butter, Yuzu Kosho and garlic in medium bowl. Puree with immersion blender until well blended and smooth.
- Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Use to saute scallops, or top grilled chicken or pork.
Chef's Tip: Wrap compound butter in parchment or plastic wrap in shape into a log. Slice to top grilled chicken and chops, to sauté seafood and vegetables or pipe as desired for use with bread service.
