yuzu kosho.jpg
Red Yuzu Kosho (Image courtesy of ChefShop.com)
The Japanese Grill introduces readers to ingredients, like miso and yuzu kosho, which when added to marinades and

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A Recipe From The Japanese Grill for Tasty Chicken

yuzu kosho.jpg
Red Yuzu Kosho (Image courtesy of ChefShop.com)
The Japanese Grill introduces readers to ingredients, like miso and yuzu kosho, which when added to marinades and sauces add flavor and depth to grilled meats and vegetables. Who needs A-1? There are techniques throughout the book to ensure grilling success. Tips like a "nick and peek" method explain how to test the doneness of grilled meats. And photos throughout the book illustrate techniques like how to skewer meat, build a direct or indirect fire, and debone chicken legs.

Read Part I for the review.

One of the marinade recipes in The Japanese Grill uses yuzu kosho--a zesty condiment that combines fiery chilies, salt, and tangy Japanese yuzu citrus zest and juice. It adds a citrusy kick to grilled meats and fish, and once made will last in the refrigerator for up to two weeks. Yuzu Kosho comes in two styles: red, which is more well-rounded, and the sharper green. You can find both at Uwajimaya or online at ChefShop.com.

Chicken Breasts With Yuzu Kosho Marinade

Serves 4

4 boneless, skinless chicken breast halves (about 2 pounds)

¾ cup Yuzu Kosho Marinade

Preheat a grill to medium heat. Grill the chicken until browned and glossy, about 10 minutes, flipping every 2 minutes, and brushing on the marinade after each turn. Let the chicken rest for 2 minutes. Slice and serve.

Yuzu Kosho

Makes about ¾ cup

2 tablespoons red yuzu kosho

2 tablespoons soy sauce

½ cup olive oil

Whisk together the yuzu kosho, soy sauce, and olive oil in a bowl. This marinade will keep in the refrigerator for up to 2 weeks. Just mix again before using it.

From The Japanese Grill, Copyright © 2011, Tadashi Ono and Harris Salat. Published by Ten Speed Press.

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