Zesty Lemon-Kosho: The Perfect Companion for Chicken and Dumplings!
Zesty Lemon-Kosho: The Perfect Companion for Chicken and Dumplings!
A Must-Try Japanese Condiment: Elevate Your Dumplings and Meats with Homemade Lemon-Kosho
Discover the vibrant flavors of Lemon-Kosho, a delightful twist on the traditional Japanese condiment from the Kyushu region. Think of it as a zesty pepper paste, especially wonderful when paired with chicken dishes or pan-fried gyoza (dumplings). While authentic Yuzu-Kosho uses green chili peppers and yuzu citrus, this recipe ingeniously substitutes them with readily available Japanese chili peppers (Takanotsume) and lemon for an accessible, homemade version. Its refreshing lemon aroma and subtle chili heat create a truly captivating flavor profile.
Ingredients- 50g Green chili peppers
- 50g Lemon zest (white pith removed as much as possible)
- 2 Tbsp Lemon juice
- 20g Salt (can be adjusted to taste)
Cooking Instructions
Step 1
Here are the main ingredients for our Lemon-Kosho. It’s wonderfully simple! We’re using Takanotsume, a small but intensely flavorful Japanese chili pepper, which adds a lovely kick.
Step 2
Carefully peel the lemon using a zester or a fine grater, making sure to avoid the bitter white pith. You’ll need about 50g of zest. I used approximately 4 small lemons to achieve this amount.
Step 3
For the chili peppers, we only want the flesh. Remove the stems and then carefully scoop or scrape out the seeds. The edible flesh will be about 60% of the weight after removing the stems.
Step 4
Here’s a look at the prepped chili peppers and lemon zest, ready for the next step. These prepared ingredients form the foundation of our delicious Lemon-Kosho.
Step 5
You can use store-bought lemon juice or squeeze it fresh from the lemons you zested. For me, one small lemon yielded about 2 tablespoons of juice.
Step 6
Now, let’s combine everything! Finely chop the prepared chili peppers and lemon zest. Add the salt and 2 tablespoons of lemon juice, then blend until you achieve your desired consistency – a smooth paste is traditional.
Step 7
I’ve portioned out the Lemon-Kosho into cubes and frozen them for later use, keeping only a small amount for immediate consumption. Since I reduced the salt content, it’s more perishable, so proper freezing and quick consumption are key!
