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

Oh Oh hey guys and it's live we're gonna make one of my favorite Japanese condiments yuzu Kosho today we're going to put it on some nice little seared up shrimp very simple but we're gonna walk you through okay [Music] [Applause] [Music] so use the Koshu it's only got there's three ingredients in it there's yuzu which is a citrus traditionally from the islands of Japan this particular one these are grown in California we get them from these fine folks out most is produce all right they sent me a bunch of freshly fresh harvested ones this year and yeah thank you we got our yuzu we zest that and then it's chilies traditionally in Japan they use a small chili that's kind of similar to like the bird's eye or the Thai chili so you're gonna want to use a chili that has you know is a hot chili we're gonna be using some habanero and Serrano you wouldn't want to go using something like a bell or like a you know a Hungarian wax pepper or something yeah you're going to use a chili a hot chili and then some salt and it's all by weight and percentages traditionally I believe it's like an 80/20 chili to use the zest we're gonna do a 70/30 we're gonna do 200 grams and then the salt would be 10% of that weight make sense but 20 grams Vince way to put me on the spot bug that's why I chose a you know around whole numbers like that real easy math we're gonna do 140 grams of seeded destem chilies so we'll start with doing that I'm gonna put some gloves on I don't work either nothing works I'll just blowing it they say guess it works a little okay first I do I take I take the stems off I like to do them all in a you know assembly line like this new night didn't you hear that I'm getting up to the mic lively all right dude was like oh yeah I don't know huh something in my eye well why you say that do it really what is it well when dealing with chilies gotta be careful buddy all right even the gloves won't save it you just go wiping your face you can get into a world of trouble I've been there was it really some of my eye oh you're a great friend I try to get it's like scrape out as much of that little like pithy kind of spongy inside and be careful I mean if you got safety glasses put them on I know Morocco would probably advise it oh no I don't know where that same came he's getting in my lungs a little what oh that noe he's still making music Nelly Nelly owns a basketball team in the NBA oh he's an investor of silent partner Nelly call me alright let's get back on track here Nelly Furtado hello I'm not really too familiar this is more like a bird is that the name of a song carpool and this is what you listen to I think we like smoke jokes and this and the like system of it down or something hey I get into that all right hundred more grams go grab Nelly Furtado is that like the swing swing I don't on the bearded barley that's not Nelly Furtado who sings that one I like that tune all right Brad ball together here Chilly's of getting at me but then something a little bit of a pickle I need some more chilies but I don't want to go open in the bag all right yeah and he helped us out bud well you don't have to take your shirt off I just need a couple chilies Andy ha ha so yeah I was just telling these guys you want to get the seeds out and then we mean you were talking so you really want to get that picked out perfect because you're gonna get chilly hands but yeah the more kind of white insides you see the more bitter it's gonna be sorry I'm a little sleepy it's kind of because it is kind of Pippi I don't think it's your technical term and it just makes it for a more fibrous user cushion what you don't want I said 200 grams we're going to do a 160 grams and then 40 grams of the of the yuzu oh no no 140 of the pepper 60 grams of the Sue's us all right see Andy just in case I contradicted myself there Vince and I wouldn't be the first time that's why you keep notebook let me clean this up real quick and then we'll get into the into the user so we got our Chili's all right we got 140 grams and the split we're doing I might have said 60/40 I might have bounced around a little bit you'll have that but what we are doing is the 70/30 split what I did I already washed all these like to just give them a nice little wash and cut cut or maybe we don't use that this is gonna backfire on me I didn't wash these yet I just want to give them a little rinse but I would really like to not you guys fine I'll just come clean all right I lie and then wash it yet all right you keep me honest just a little quick little R in seafood Vince all right Oh wrap oh we got a wrap Oh alert all right so we've got our washed yuzu and now we're going to zest them you don't 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 a lot of seeds in there but you can juice them oh man I wish you guys can smell nothing really smells like a little piney I mean very citrusy but a little piney and the juice is awesome so we'll juice these I want to use it for a batch of kombucha so uh-oh 4:05 and like I said we're gonna need 60 grams at five apiece plus 15 eight is it yeah yeah man these things smell awesome do that that's beautiful oh mama you know it makes sense I actually learned it from old matting Matherson Oh manners and he was like what the microplane you only go one way when you're cutting and you know understanding burrs and metal and edges it kind of makes sense you know if you go this way and then back you're just kind of pushing that edge down a little bit I don't know great guy great bow check it out let's go noodle and a little bit more bud we'll do two we'll do two more wait a couple big boys in there a couple of big boy use old shoes you know I was reading imagine that I was reading someone was growing some yuzu in New York I guess maybe indoors or something hey wrap I want to smell something good looks like you're looking for some killer content I got something yeah how could that smell oh yeah it'll open you up gets going yeah ready for the holidays after that finger lemon yeah and then we're gonna toss it with some shrimp peeling usually kosher shrimp stick around all right Vinny I don't play any that's my kid sighs okay Andy talks like his old man okay now you could mince all this up smash it make a piece I forget the name of it but it's that Japanese mortar and pestle where it has like the ridges on the inside nice I gotta get one of those hey what are those called Chris not Petronas Scotland sounds right oh no I'm gonna use a food processor but I was talking how you could now you could tweak these percentages and you don't if you can't get your hands on yuzu you don't have to use user you can make you can make it from any kind of citrus I've done it before with some like a mixture of grapefruit orange lemon limes any type of zest and any type of chili ready and that you can get your hands on but if you can it's worth it into the food processor boom you get that shot Vince a little spatula do here oh yeah whoo baby that's the stuff huh who's fighting the cold come take a whirl with of this just just beautiful oh that's it if you have a respirator we're hosed oh Jesus I like that I think that's guys probably good for you maybe not let's do a little blitz up we're gonna add the zest all right we'll give that a little blitzie blitz look at that color my god glow in the dark like that uh ecto cooler I think that's what it's called right correcto Slimer ectoplasm plasm Christmas everything next Vinnie salt it's a decent amount of salt so it's like a nice little condiment you're not gonna go like spooning this into your mouth I mean you can I think a little bit but um it's a nice little jazzy condiment and the salt at that level will help preserve it so in the fridge this stuff last play some time but like most things many as we learn oxygen you want to keep it away from oxygen as it'll start to oxidize and become a real kind of ugly color all right a color is something else in the smell guys you're gonna have to make this at home just so you can smell it oh my god so I want to taste this now you could just eat it now you know we'll taste it but I think I believe it's good to cure it well what happened you know switch other huh I think it's good to cure it for a week I'm gonna put it in a vacuum seal bag to eliminate oxygen exposure you can put it in a jar or something or bag ziploc bag whatever you got so we're gonna do that let it go for a week and then we're gonna make some shrimp let's do this Oh Delaney arch-nemesis [Music] so he's coming down here trying to eat my shrimp I'd do a double seal but you know that about me wish I had another said I can't have arms sometimes you know like that dude from Mortal Kombat guru guru guru wow I really dug Raiden he was cool but I also really like get over here scorpion guy getting uppercut sing you through the ceiling no problem yeah you don't be that guy but I never I never thought it was fair because Reagan was a god we didn't do it a good gun to God I got shoot lightning out of his face I want to try a little bit of it before we cure it for a week in the refrigerator yeah well it's got some heat it's very bright I mean bright bright bright anything you pick just puts on just gonna pop but I think over time it will especially on food it kind of mellows a little I made a swap week ago so we're gonna cut that open and use that for the shrimp all right now when you see list it's got liquid in it so it's gonna start sucking it up you gotta be ready to hit the button here right oh that was perfect they did a perfect job on that fastest thumbs up in this side of the Hudson River well go touch hold your horses cowboy I'm gonna pop my name on it you're mine do not touch do not take tape my dearest Emily I hope this letter finds you well a winters full of Hadj what's the date Feb 12 five making a little yuzu Kosho here's some fresh we're gonna care if you want to just do oh we got everyone friends look at color so you vacuum seal it get the oxygen out you know here I got some jested ones if you really want a pie yow yeah get in there meow mix ya know just zest Chile's it's all seven well the juice I'm gonna do a kombucha batch yeah I need a change in color one week all right cool so took this out of can we talk about color so I got a cast iron on the fire there let's go medium high heat and then just got some shrimp shell on I'm just gonna cut it down the back and I just kind of go a little deep and kind of open them up a little but you know it's gonna be a Kapila knee you'll see oh you'll see now I'm not gonna add anything to this put a little bit of olive oil plenty of salt plenty acid plenty of heat in here Oh elbows right here then put them strip right in there Obama don't rile out up and bite you all right so I get a nice char on that outside shell you can eat it if you want got a lot of glucosamine in it good for the joints I know a couple couple friends that grind them things up like cats that's like not crying cats it but how cats crying things you get it okay well and yeah we'll do that but cook in like 90% through 90 maybe 93 percent and put them in a bowl a little more olive oil a little bit that yuzu Kosho toss toss lunch lunch it's better than that thing I like to put them up on edge just for one minute all right into the bowl Benny kill the heat Cheech we'll use something like that wouldn't taste it bites it kind of mellows this looks delicious over that time in the walk-in and refrigerator for a week everything just marries and marinates and becomes just one beautiful thing well let's let's try huh oh yeah you know what I will recommend don't even plate this you eat them ready to add a bowl mmm delicious of course it done it's nice right and then what are some other things I would put this on like a whole fish I was saying you can put a chicken pork almost anything whoo I love that take a few spoonfuls of that and then thin it out with some lemon juice or your user juice and and I mean yeah or or yeah do use a mignonette vinegar well thanks Andy all right have some fun doing it try different citruses try different ratios experiment I'd love to know what you guys put on the yuzu of what you put your yuzu Kosho on and have fun going Appetit vini rester for you and me New Year's and do any of your New Year's thing it's December if I knew the future I'd be rich me reminds me of back to the future you know Biff when you get to the Almanac anyway he makes like a mini mixer you know yeah be cool man that'd be cool oh I never get a picture you hit my phone but I never get a picture you I was like a bigger picture I never get a picture when we're doing this stuff it's stupid photo oh oh that's why you hit my phone all right favorite trip that we've been on together Vinny oh it's just been so many I don't know man we've all been special in their own way but maybe Alaska what's cool I mean we took a seaplane shotgun you ever been in a seaplane the before Vince you mean either bud so go ahead and put your seat belt on put your tray up and let's get ready for takeoff how do I get this working oh it's this one Navy why is this always happen to me how'd you do it you didn't do it you put the cam down help me for God's sakes [Music]

Channel: Bon Appétit

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Rating: 4.9566541 out of 5

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Id: qM0maABw03U

Length: 17min 31sec (1051 seconds)

Published: Thu May 30 2019