Red Yuzukosho (Yuzu Pepper)

1. 1

   Prepare your golden yuzu citrus and chili pepper powder.

2. 2

   The pepper I bought came in little 12 g bags.

3. 3

   Wash the yuzu well and dry them off thoroughly.

4. 4

   Grate the yellow portion of the peel but omit the pith.

5. 5

   Mix in chilli pepper powder to your ground yuzu from Step 2.

6. 6

   Add salt to taste.

7. 7

   Spoon in a bit of the yuzu juice, and mix well into a paste.

8. 8

   Flatten out the yuzukosho on sheets of plastic cling wrap or bottle in jars to store in the freezer.

9. 9

   It won't harden solid.

10. 10

    As for the leftover yuzu juice, use it to make ponzu vinegar sauces, or store it in the freezer in a tupperware container.

11. 11

    Make store-bought ponzu sauce more aromatic by adding a dash.

12. 12

    Simply slice away the amount needed with a knife when preparing other dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.