Yuzu kosho is the latest and greatest seasoning. It is citrusy and vinegary with a little kick, and chefs from around the globe are flocking to it. Yuzu is actually a Japanese fruit also known as citrus junos. To make a kosho paste, chefs use the peel from the yuzu and add chili pepper and salt. This mixture is then turned into a hot sauce.
• Hands-On Time: 5 minutes
• Cook Time: 0 minutes
Serves 2
Yuzu Vinaigrette
1 teaspoon yuzu kosho hot sauce
1 teaspoon honey
1/4 cup extra-virgin olive oil
1 teaspoon apple cider vinegar
Pinch sea salt
Shrimp and Asparagus
1 cup water
1 bunch asparagus, cut into 1" pieces (woody ends removed)
1 teaspoon sea salt, divided
1 pound medium shrimp, peeled and deveined
Juice of 1/2 medium lemon
2 tablespoons ghee
Salad
2 overflowing cups of mixed greens
1 medium mango, peeled and diced
2 ounces prosciutto, ripped into pieces
1 In a small bowl, combine all vinaigrette ingredients. Set aside.
2 Add water to the Instant Pot® and insert trivet. Place steamer basket on trivet. Spread out the asparagus evenly over the bottom of the steamer basket. Sprinkle with 1/2 teaspoon salt. Add the shrimp, drizzle with lemon juice, and sprinkle with remaining 1/2 teaspoon salt. Place ghee evenly on top of shrimp in small scoops. Lock lid. Press the Steam button and adjust time to 0 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Place mixed greens in two serving bowls and toss with preferred amount of vinaigrette. Garnish with mango and prosciutto. Add steamed shrimp and asparagus. Serve.