Clementine/Mandarin kosho.
This is a bastardised recipe adapted from the Japanese condiment yuzu kosho, while it doesn’t really represent the original it is still a very delicious and convenient condiment to have in your pantry.
It does have all the hallmarks of the original, although be it a much more subdued freshness, it is still aromatic, but is pared back and a little bitter.
Yuzu kosho is as condiment made from the zest of unripe green yuzu citrus mixed with some of its juice, fresh chilli and salt. Its a unique flavour which has a different spiciness to what you might imagine, its not quite like a hot sauce, but has as warm hit like a combination of fresh ginger and hot mustard. It kind of hits your nose as well and your tongue.
Every winter I go crazy eating mandarin and clementine depending where I am in the world so decided to try and use the mandarin skins in the same way. For the traditional yuzus version you would only use the first layer of the zest, which is where the oils are in the fruit without any of the pith which has more bitterness.
It can be added to ingredients to marinade before cooking or brushed on afterwards, mixed into dressings mayonnaise and creams. Its great with raw fish sashimi, especially with pickled ginger. I generally use it whenever it seems like a good idea to add lemon zest to a dish. Say if you were making garlic prawns I would at 1/2 a tsp to the mix of oil and garlic. It will brighten and enrich the final dish without any other effort.
Mandarin tend not to have the acidity you will find in yuzu. So it is best to add lemon juice instead of the mandarin juice will help give it the extra kick it needs.
The whole process will be ready to eat in 2 weeks, and will continue to develop extra flavour and richness in your cupboard.
400g mandarin or clementine skins.
2 long red chilli.
60g salt
200ml lemon juice
Roughly chop or blend all the ingredients.
Place in a sealed jar and cover the top with a sprinkling of additional salt.
Place in a cool dark place for 2 weeks.
After 2 weeks the mixture should have become soft and begin to breakdown.
Blend the paste until smooth, and keep in a clean sealed jar.
The paste is now ready to use, and will continue to develop richness over the coming months.
Serving suggestions,
Tossed with bbq chicken wings marinaded in 5 spice.
Added to beurre blanc to serve with fish.
Added to citrus juice and onions in a ceviche.
Cooked with sherry and clams
Mixed with sour cream or into guacamole
It just lifts recipes with a little more oomf.
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