This spicy yuzu kosho dipping sauce is super easy to make. It takes only two minutes and compliments just about anything you can throw on a grill!
Yuzu Kosho is a fermented chili paste mixed with yuzu (an asian citrus fruit) zest. It comes in red and green. Red yuzu kosho has a rounder flavor, the green yuzu kosho is more vegetal and tangy. You can buy yuzu kosho at most Asian Markets or on Amazon. You can add yuzu kosho to soy sauce for a dipping sauce (as in this recipe), add it to mayonnaise, spoon it into ramen, udon or miso soup, or use it as a rub for meat or seafood.
We cook a lot of Japanese inspired food at home. It is simple to make and super healthy. With the family, it’s fun to cook a variety of skewers over some binchotan charcoal in a yakitori grill set on the picnic table outside. My young daughter will pick out what she wants to eat and grill it herself! This sauce makes for a great dipping sauce or marinade for any Japanese grill meat, seafood, or vegetables. It’s also a great dipping sauce for edamame.
If you don’t have yuzu kosho, you can substitute for any fermented chili sauce and add a squeeze of lime juice. It won’t be exactly the same but it will still be delicious!
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Yuzu Kosho Dipping Sauce and Marinade Recipe
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: sauce
- Method: mix
- Cuisine: Japanese
- Diet: Gluten Free
Description
This deliciously spicy, all-purpose Japanese dipping sauce and marinade complements grilled meat, seafood and vegetables and takes only 2 minutes to put together!
Ingredients
2 Tablespoons Red Yuzu Kosho
2 Tablespoons Soy Sauce
2 Tablespoon Sesame Oil
4 Tablespoons Olive Oil
2 Garlic Cloves, grated with a microplane
Instructions
Place all ingredients in a mason jar with a lid and give it a good shake. Alternatively, whisk the ingredients together in a mixing bowl.
This marinade keeps indefinitely in the refrigerator. Use it as a marinade or dipping sauce for vegetables, seafood, beef, lamb, venison, poultry or pork.
Notes
You can substitute the red yuzu kosho for another fermented chili paste and add a squeeze of lime juice for a similar effect. The result would be a little different but still delicious.
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