Yuzu Kosho (柚子こしょう) is a Japanese chilli citrus paste that is frequently used in salad, chicken and fish dishes. I’ve been cooking and experimenting with the yuzu kosho paste as chicken and wanted to try and see how it would taste with seafood for a change.
One thing I like is the combination of the yuzu and the chillies is that it’s more of a flaming taste rather than creeping up on you. For this recipe, I am going to use it as more of a marinade sauce. Scooping it up with a spoon and you’ll come to realise that it’s quite thick, almost thick enough to be a dip sauce.
Ingredients (Serves 2-3)
- ½ onion
- 1 garlic
- ½ pack of shrimp
- 1 pack of octopus slice (10 pieces)
- 2 teaspoons of Yuzu Kosho
- Basamati or Sushi Rice
- White pepper
- Green chillies
- Defrost the octopus and shrimp for 10 minutes and leave it to the side for a moment.
- Start cooking the rice as it will take 15-20 minutes.
- Mix the seasoning with the Yuzu Kosho and ⅙ of water (the amount can be measured in a drinking glass) in a small bowl to make the sauce a little less thicker.
- Fry the garlic, onions, octopus and shrimp together for 10 minutes..
- Add the yuzu kosho and the seasoning. It’s optional if you want to add more yuzu kosho as the paste in heat can dissolve.
- Once it’s done, serve on a plate with the rice together.
- [Optional] You can also add in stir fry vegetables such as baby corn, carrots and broccoli as an alternative if you don’t want rice and for a more healthier option.