Brad Makes Yuzu Kosho | It's Alive | Bon Appétit

Oh, hey guys, and it's live, we're going to make one of my favorite Japanese condiments, Yuzu Kosho, today we're going to put it on some nice seared shrimp, very simple, but we'll walk you through, okay, so use the Koshu. It only has three ingredients,

yuzu

, which is a citrus fruit traditionally from the islands of Japan, this particular one is grown in California, we get them from these good people, most of them are produce, okay, they sent me a bunch of freshly picked fruits . this year's and yes, thank you, we have our

yuzu

, we grate it and then it's chiles.

Traditionally in Japan they use a small chili pepper that is similar to a bird's eye or Thai chili, so you will want to use a chili that Do you know what a hot chili is? We're going to use some habanero and Serrano. You don't want to use something like a bell or like a Hungarian waxed pepper or something like that. Yes, you are going to use a chili. hot chili and then a little salt and everything is by weight and percentages traditionally I think it's like an 80/20 chili to use the zest we're going to do a 70/30 we're going to do 200 grams and then the salt would be 10 % of that weight

makes

sense, but 20 grams, Vince, is the way to put me on the spot, which is why I chose a you know, with whole numbers like that.

Very easy math, we are going to make 140 grams of stemless chiles, so we will start with doing that I'm going to put on some gloves I don't work either nothing works I'll just blow it they say I guess it works a little well first I do it I take it I remove the stems I like it make them all in a you know, an assembly line like this new night, didn't you hear that I'm approaching the microphone animated? well, the guy said oh yeah, I don't know, eh, something in my eye, well, why do you say that, do it really, what is it?

Okay, when you deal with chili peppers, you gotta be careful buddy, okay, not even gloves will save you, just wipe your face, you can get into a world of trouble, I've been there, was it really part of my eye, oh , are? a big friend I'm trying to get is like scraping off most of that little fluffy inside and be careful, I mean if you have safety glasses put them on. I know Morocco would probably recommend it to you oh no I don't know where. that same wine is getting a little into my lungs what alas that noe is still making music Nelly Nelly owns a basketball team in the NBA oh he's a silent partner investor Nelly call me okay let's get back in the game here Nelly Furtado hello I'm no it's very familiar this is more like a bird it's the name of a rideshare song and this is what you hear I think we like smoke jokes and this and similar system down or something like that, hey, I'll get into it, okay, one hundred more grams go grab Nelly Furtado is that like the swing swing I don't do it in the bearded barley that's not Nelly Furtado who sings that I like that melody okay Brad ball together here Chilly is coming to me but then something a little bit of a pickle, I need more chilies, but I don't want the bag to open, yeah, and he helped us, buddy, well, you don't have to take your shirt off, I just need a couple of chilis, Andy, ha ha, like that yes.

I was just telling these guys that they wanted to pick out the seeds and then we mean they were talking so they really want them to be picked perfect because their hands will get cold but yeah the more white inside you see the more bitter I'll be sorry I'm a little sleepy, it's because it's something like Pippi. I don't think that's your technical term and it just

makes

it for a more fibrous user. cushion what you don't want I said 200 grams let's do 160 grams and then 40 grams of yuzu oh no no 140 of pepper 60 grams of Sue, okay, look at Andy, in case he contradicts me there, Vince and I wouldn't be the La first time, that's why you're carrying a notebook, let me clean this up real quick and then we'll go into the user, so we've got our Chili's okay, we've got 140 grams and the split we're doing might have said 60/40.

It may have bounced around a little bit, you'll get it, but what we're doing is the 70/30 split. What I did, I already washed all of these to give them a little wash and cut, or maybe we won't do it. use this is going to be counterproductive for me. I haven't washed them yet. I just want to rinse them a little, but I really wish I didn't. right, make me honest, just a little R on seafood, Vince, okay. Oh, wrap it, oh, we've got a wrap. Oh, alert, okay, so we've got our yuzu washed and now we're going to grate them, don't you want to. go too deep you just want to get that nice zest off the top but the juice is something special too so look at a lot of seeds in there but you can squeeze them out oh man I wish you could smell anything it really smells like a bit of pine .

I mean, very citrusy but a little piney and the juice is amazing, so we'll squeeze them. I want to use it for a batch of kombucha, so uh-oh 4:05 and like I said, we're going to need 60 grams at five each more. 15 eight, yeah, yeah, man, these things smell amazing, that's beautiful, oh mom, you know that makes sense. I actually learned it from old Matting Matherson. Oh, manners and he said, "The microplane, you only go in one direction when you're cutting and you know, understanding burrs and metal and edges makes sense, you know, if you go this way and then back, you're just pushing that edge down a little bit.

I don't know, big guy, big bow, check it out, come on noodles and some more bud we'll make two we'll make two more wait a couple of big boys there a couple of big boys wear old shoes you know what. I was reading imagine I was reading someone was growing yuzu in New York, I guess maybe in the outback or something, hey, wrap yourself up, I want to smell something good, it seems like you're looking for some spectacular content, I have something, yeah, how could that smell? Oh yeah, it'll open you up, get going, yeah, ready for the holidays after that lemon finger, yeah, and then we'll mix it with some shrimp shell, usually kosher shrimp, they stay good, Vinny, I don't play any, that's my son, sigh, okay, Andy talks like his old man, okay, now you can chop all this up, crush it. make a piece, I forget the name, but it's that Japanese mortar where it has ridges on the inside.

Nice, I have to get one of those, hey, what are those called Chris, not Petronas? Scotland sounds good, oh no, I'll use it. a food processor, but I was talking about how you could now, you could modify these percentages and you don't, if you can't get yuzu, you don't have to use user, you can do it, you can do it with any type of citrus I've done it before with some like a mix of grapefruit, orange, lemon, lime, any kind of zest and any kind of chili ready and you can get your hands on it, but if you can, it's worth it in the food processor boom, you get it. shot Vince a little spatula, do it here, oh yeah baby, that's what's going on, huh, who's fighting the cold, come take this for a spin, just beautiful, oh, that's it, yeah You got a respirator, we're hooked up with a hose, oh Jesus, I like it, I think they're guys. it's probably good for you maybe not let's do a little blitz let's add the zest to it okay we'll give it a little blitzie blitz look at that color omg it glows in the dark like that uh ecto cool I think That is what it is. called right right Ectoplasm thinner plasma Christmas all of the following Vinnie's Salt is a decent amount of salt so it's like a nice little seasoning you're not going to put this in your mouth with a spoon I mean you can I think a little, but it's nice.

A little bit of jazz seasoning and salt at that level will help preserve it, so in the refrigerator this will last a while, but like most things, as we learn about oxygen, you want to keep it away from oxygen, as which will start to oxidize and turn into a It's a really ugly color okay a color is something else in the smell guys you'll have to make this at home so you can smell it oh my gosh so I want to try this now They could eat it now, you know? We'll try it, but I think it's good to cure it well.

What happened? You know, change to another one. Hey? I think it's good to cure it for a week. I will put it in a vacuum sealed bag to eliminate oxygen exposure. You can put it in a jar or something or a ziploc bag, whatever you have, so let's do that, leave it like that for a week and then we're going to make some shrimp, let's do this. Oh Delaney archenemy, so she'll come here trying. to eat my shrimp I would do a double seal but you know that about me I wish I had another saying I can't have arms sometimes you know like that guy from Mortal Kombat guru guru guru wow I really liked Raiden he was cool but I also really like coming here , the scorpion guy getting a hook, sing to you through the ceiling, no problem, yeah, you're not that guy, but I never, never thought it was fair because Reagan was a god, we didn't, a good weapon for God.

I shot him in the face with lightning. I want to try some before curing it for a week in the refrigerator. Yeah, well, it's got some heat. It is very bright. I mean, brilliant, brilliant, brilliant. Whatever you pick, it just goes, it's going to explode. but I think over time, especially with food, it softens a little. I did a swap a week ago so we're gonna open it up and use it for the shrimp now when you see the list it's got liquid so it's I'm gonna start sucking on it you gotta be ready to press the button right here oh that It was perfect, they did a perfect job with that quickest thumbs up on this side of the Hudson River, well, touch, hold your horses, cowboy, I'm going to blow my name up. in it you are mine do not touch it do not take tape my dear Emily I hope this letter finds you well a few winters full of Hadj what is the date February 12 five making some yuzu Kosho here is something fresh we will care if you want to do it, oh we got them all folks look at the color so you vacuum seal it to get the oxygen out you know I've got some here jokingly if you really want a cake yeah get in there meow mix it you know just chili zest, that's all seven. the juice, I'm going to make a batch of kombucha, yeah, I need a color change a week, okay, cool, so I took this out of the can, we talked about color, so I put a cast iron on the heat, let's medium high heat and then just I have a little bit of shrimp shell.

I'm going to cut it down the back and go a little deeper and open them up a little bit, but you know it's going to be a Kapila knee, you'll see, oh you'll see. Now I'm not going to add anything to this, put a little olive oil, a lot of salt, a lot of acid, a lot of heat in here. Oh, elbows here, then stick them there, Obama, don't get mad and bite yourself. so I've got a nice char on that outer layer, you can eat it if you want, it's got a lot of glucosamine, it's good for your joints.

I know a couple of friends who grind things like cats, that's like not crying cats, but like cats. crying things, you get it right, and yes, we will, but we'll cook 90 to 90, maybe 93 percent and put them in a bowl, a little more olive oil, a little bit of that yuzu Kosho , mix lunch, lunch, it's better than that. What I like to do is make them nervous for just a minute, right in the bowl, Benny, turn off the heat, Cheech, we'll use something like that, I wouldn't know, it bites, it softens, it looks delicious during that time on the walk. in the refrigerator for a week, everything marries and marinates and becomes a thing of beauty, well let's try it, eh, oh yeah, you know what I'll recommend, don't even serve this, eat them ready to add a bowl mmm, delicious, of course it is ready.

It's ok right? And then what are some other things? I would put this as a whole fish. I was saying you can put chicken, pork, almost anything. I love it, take a few tablespoons of that and then dilute with a little bit of lemon juice or your user juice and I mean yes or yes use mignonette vinegar well thanks Andy okay have fun doing it try different citrus , try different proportions, experiment. I would love to know what they put in yuzu. your yuzu Kosho on and have fun going Appetit vini rester for you and me New Years and do any of your New Years things it's December if I knew the future I'd be rich reminds me of back to the future you meet Biff when he sees the Almanac anyway , makes like a mini blender, you know, yeah, be cool, that would be cool, oh, I never get a picture, you hit my phone, but I never get a picture of you, it was like a bigger picture, I never get a picture. when we're doing these things it's a stupid photo oh oh that's why you hit my phone, okay favorite trip we've been on together Vinny oh, there's been so many, I don't know man, we've all been special in our own way, but such time Alaska, what's cool, I mean, we took a seaplane shotgun.

Have you ever been on a seaplane before Vince? You mean either one, so go ahead, put on your seat belt, pick up your tray and let's get ready for takeoff, how can I get there? this works oh it's this Navy why does this always happen to me? How did you do it? You did not do it. You lowered the camera. Help me for the love of God.