Yuzu Kosho Butter

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 de...

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.

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5 min
PREP TIME
3
INGREDIENTS

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INGREDIENTS 16 (1 Tablespoon/15-ml) SERVINGS

  • 1 cup (2 sticks/225 grams) unsalted butter , softened
  • 2 tablespoons (30 milliliters) Yuzu Kosho
  • 1/4 teaspoon (1 milliliter) Garlic Powder

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Preparation

  • 1 Place butter, Yuzu Kosho and garlic in medium bowl. Puree with immersion blender until well blended and smooth.
  • 2 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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