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 blended into butter it delivers a bright, aromatic bite to grilled vegetables, scallops, chicken, and pork.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
Procedure
- Place butter, Yuzu Kosho and garlic in bowl. Puree with immersion blender until well blended and smooth.
- Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
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.
- Recipe type: Sauces Condiments and Spreads
