Yuzu Kosho Butter
By: Club House Kitchens
Made With:
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 Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
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 Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
Key products
Instructions
Instructions
- 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 (2 1/2-cm) in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Use to sauté scallops, or top grilled chicken or pork.
