Yuzu Kosho Ranch Dressing
I first tasted yuzu kosho at a sushi restaurant. I’d heard of it, just like everybody who’s interested in food, because it was a definite trend a few years back. At least that’s when I discovered it. And it was good!
Yuzu is an Asian citrus fruit, slightly larger than a mandarin orange, shown on the right. (Thanks, Wikipedia.)
Yuzu kosho is made from yuzu juice and zest, plus chiles, either red or green chile peppers, and salt. It is then fermented. The green is spicier than the red.
I’ve seen recipes for just about everything using yuzu kosho, from dressings to dips to marinades to flavored potato chips. In this recipe, green yuzu kosho turns ranch dressing into something completely different, with some heat and zing! I used a recipe by Shilpa Uskokovic from the Food 52 website.
To serve the dressing, I made a salad with garden-fresh tomatoes. It was a fabulous combination. It would work great on a wedge of iceberg lettuce as well.
If you want more information, check out this article about yuzu kosho on the Bon Appetit website.
Yuzu Kosho Ranch Dressing
3/4 cups whole-milk Greek yogurt
1/4 cup mayonnaise
4 teaspoons green yuzu kosho
1 teaspoon finely grated lemon zest (from 1 large lemon)
1/2 teaspoon garlic powder
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh dill (leaves and tender stems)
3 tablespoons finely chopped fresh parsley (leaves and tender stems)
Kosher salt, to taste
Whisk the yogurt, mayonnaise, 2 tablespoons of cold water, yuzu kosho, lemon zest, and garlic powder in a small bowl until smooth.
Add the chopped herbs. Season to taste with salt.
You can add up to 2 tablespoons of additional water, if needed, to get the dressing to your desired consistency. This dressing will keep, refrigerated in an airtight container, for up to 5 days.
I think I will continue to make this version of ranch dressing! It’s really really good! At first you taste the lemon and then pow! There are the chile peppers! It’s like an herby aioli on crack!
This would be incredible with grilled lamb and also salmon. Actually, it would be good as a substitute for tzatziki or a tahini dressing.
About the Author: Chef Mimi
For me this is truly interesting – I have used yuzus (not easy to get here but possible) but never made a dressing like yours – love the herbs and the yoghurt and can imagine the taste reading . . . Have also written down the references of the author of the recipe and the website . , , interesting homework . . . thanks!
I am new using yuzu and yuzu kosho, but am in love with them both!
Yes, we use yuzu kosho in many our our Japanese style recipes but have never tried adding it to a western type dish. I bet it was so delicious and made that ranch dressing pop!
It was unbelievably good!
this is totally new to me and it sounds delicious!
It was so good!
Great dressing. I’d never heard of yuzus until recently. A friend in Italy grows them and lemons – she made marmalade mixing both and gave some to me!
Oh how nice!
I used yuzu juice in a salmon recipe four years ago – great citrusy addition without the harshness lemons can give. Bought it on Amazon and remember it was expensive for such a small bottle – maybe it’s more readily available especially the products you’ve mentioned :)
That would be interesting to find out. Certainly if the demand is up, the price goes down, but who knows?!
i have a small bottle of yuzu kosho in my pantry at the moment. Must get to using it :) I keep buying things from our local Japanese store, so my pantry is groaning with all sorts.
sherry
What a nice problem to have! You’ll love this dressing!
It sounds soooo good!
It really is good!
What an interesting idea – it sounds quite tasty. And choice with the Duke’s mayo – it’s the only brand we use!
It’s really good! I was a little late discovering it.
I love yuzu but it is hard to find here, even bottled. As for ranch dressing (even with yuzu), I will have to pass. Not a fan. (We each have our own “things,” don’t we?) Still, it looks beautiful on your tomatoes!
Well you need to look on Amazon!!! Yes, I understand. I don’t eat velveeta. Or uni!
Oh, dear god… I wouldn’t touch Velveeta! Are we savages? (I will look on Amazon!)
Yes. Thank you.
I’m crazy about yuzu and this sounds heavenly! I’m thinking about getting a yuzu tree to grow my own, since they’re so hard to come by.
Oh what a great idea! I’m trying to grow a kalamansi seedling and it’s not doing anything!!!
I’ve never heard of yuzu, but it does sound interesting. I’ll have to try it when I’m not cooking for my husband. He can’t tolerate anything that’s spicy at all!
Oh sheesh. Well I get that. My husband has restrictions as well!
Yuzu kosho is one of those magical ingredients that adds such a unique punch, citrusy, spicy, and a little fermented funk that really wakes up the taste buds.
Well you described it perfectly!!!
I have not heard or tried Yuzu kosho but on looking it seems I can get the fruit and yuzu products here quite easily Thank you for sharing, Mimi :) x
Oh interesting! You live in Thailand?!
I do and have done for quite a few years 🙂
Quite a versatile dressing, I must say. Thank you for sharing! :)
Thanks! It was definitely worth trying!
This looks delicious! I love homemade Ranch dressing and am always looking for new variations!
If you love spicy, you’ll love this version of ranch!