Recipes

Yuzu Kosho Butter

Yuzu Juice & Yuzu Kosho

INGREDIENTS:

  • 125g salted butter, softened
  • 1 tbs green yuzu kosho
  • 2 tsp yuzu juice

METHOD:

  1. For the butter, place all ingredients in a medium bowl and stir until thoroughly combined and smooth. If you plan to use it straight away, do not refrigerate.
  2.  If storing, spoon the mixture onto plastic wrap, then roll it into a 1-inch diameter tube.
  3. Wrap tightly and refrigerate until firm (up to 1 week) or freeze for up to 1 month.
  4. Slice into coins to melt over seared scallops, grilled fish, or steak. Brush over prawns or lobster during grilling.

Recipe Credit:

delicious.com.au