Yuzu kosho is an amazing Japanese chili salt made with the grated zest of the citrus yuzu. A little goes a long way, so if you can find a bottle, it it well worth the purchase. There is a red yuzu kosho (red chilies) and a green yuzu kosho (green chilies), and either work well with this recipe. To substitute, use a nice sea salt, finely grated fresh lemon zest, and a touch of your favorite chili, maybe a Serrano, Thai chili, or a little bit of Habanero and adjust the quantities of salt, zest, and chili. It won't be quite the same, yuzu being the extraordinary citrus that it is, but it will still be quite tasty. This recipe will work with just about any pea you'd like to use, shucked or still in the pod.
1Tablespoon(15ml) Grape Seed Oil or other neutral tasting oil (canola oil is our second choice)
Sauteed Peas with Yuzu Kosho - https://whiteonricecouple.com/recipes/peas-with-yuzu-kosho/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.