Citrus kosho is a conventional take on yuzu kosho, a fragrant, spicy, and salty Japanese condiment. "Kosho" is basically a Japanese chili paste. Add this zesty and spicy element to your mignonette to give your raw oysters a refreshing zing. I recommend serving this Asian-inspired recipe with creamy West Coast oysters such as Hood Canals from Washington and Kusshis from British Columbia.
Yields for 4 dozen oysters
4 limes
2 lemons
1 grapefruit
1 pinch kosher salt
¼ cup lime juice
½ cup rice wine vinegar
¼ cup minced shallots
¼ cup minced Persian cucumbers (or English with seeds removed)
1 Thai chili, seeds removed, minced finely
3 tbsp chopped Thai basil (or Italian basil)
2 tsp agave nectar or honey
Zest the limes, lemons, and grapefruit. Combine zest and salt on a cutting board and smear together, forming a paste. Let it sit for 15 minutes, then scrape into a bowl.
Combine the rest of the ingredients and let the mixture sit for 30 minutes, so the flavors can marry. Serve with oysters. This recipe keeps well in the refrigerator, so it can be made ahead.
