Perfect for meat and dumplings! Japanese seasoning yuzuko-sho ap
This is a preservation seasoning used in Kyushu, Japan. I think it'll be easy if you think of it as green pepper paste. Especially with chicken and iron plate gyoza, it's icing on the cake. It's traditional to make it with green peppers and cheongyuja, but I used it instead because a lot of Takanotsume peppers were opened in the garden garden garden this year. It's a lemon kosho that uses lemon instead because it's hard to get even cheongyoo.
6 serving
Within 30 minutes
허니비
Ingredients
  • Green pepper
    50g
  • lemon zest
    50g
  • lemon juice
    2TS
  • Salt
    20g
Cooking Steps
STEP 1/7
It's the main ingredient. It's simple. Takanotsume is a Japanese pepper, but it's very small, so I picked a lot.
STEP 2/7
Peel the lemon thinly with a filler so that the white part of the skin doesn't fit as much as possible. It's about 50 grams, but I used four small lemons.
STEP 3/7
You only need pulp for peppers. Remove the stalk and spread the seeds. Approximately 60% of the weight of the peppers removed is pulp.
STEP 4/7
It's a red pepper that's been trimmed
STEP 5/7
You can use commercial lemon juice or squeeze it from the lemon you used to peel. Maybe it's because the lemon is small, but when I squeezed one, I got 2 tablespoons.
STEP 6/7
Chop the chili pepper and lemon peel in moderation, add 2 tablespoons of salt and lemon juice, and grind it with a blender!
Supplementary explanation: I need to put 20 grams (20% of the weight of red pepper + lemon peel. It's quite salty) of salt for preservation, but for my taste, I only put a small amount of alcohol.
You can change the roughness according to your preference, but in Kyushu mainland, blend it very gently until it becomes paste.
STEP 7/7
I just took out the amount of food right away, divided into cubes, and frozen them. Be careful because it will go bad easily with less salt.
You can replace it with green tangerines and lime instead of cheongyuja. I used lemon to brighten the color, but it tastes good. It goes well with food that you want to supplement the spicy taste because it has less salt. I used the peeled lemon pulp in tea or lemonade.
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