Yuzu Kosho Chicken & Shiitake Onigiri

What Is Yuzu Kosho?

Yuzu kosho is a traditional Japanese seasoning that originated in Kyushu, the southern region of Japan. Despite its name, "kosho" doesn't mean black pepper in this case—it refers to chili peppers in the local dialect. Yuzu kosho is made from fresh yuzu zest, chili peppers, and salt, creating a unique condiment with a bright citrus aroma, a salty depth, and a gentle spicy kick.

Unlike wasabi, which delivers a sharp heat through the nose, yuzu kosho has a refreshing citrus flavor that enhances food without overpowering it. It's one of those ingredients that adds complexity with just a small amount.

In Japan, yuzu kosho is commonly served with hot pots (nabe), chicken soup, udon, and grilled meats such as yakitori. It's also delicious with fish, mixed into dressings or mayonnaise, or stirred into pasta for an easy flavor boost.

In this recipe, yuzu kosho brings the chicken and shiitake mushrooms to life. The savory umami of the mushrooms pairs beautifully with the fragrant citrus and mild heat, making these onigiri simple, flavorful, and uniquely Japanese.

The inspiration for this recipe came from a meal at a yakitori restaurant in Japan. The grilled chicken was served with yuzu kosho, and I loved how the bright citrus flavor and gentle heat complemented the savory chicken.

That's when I thought, "This would make an amazing onigiri filling."

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Ingredients

For the Yuzu Kosho Chicken & Shiitake Stir-Fry

Makes enough for several meals.

• 250 g chicken thigh

• 3 dried shiitake mushrooms

• 1 tsp yuzu kosho

• ⅓ tsp salt

• 2 tbsp reserved shiitake soaking liquid (or water)

  
  

For the Chicken & Shiitake Onigiri (2–3 onigiri)

• 300 g cooked Japanese rice

• Chicken & shiitake stir-fry (as needed)

• ¼ tsp salt

Instructions

🍊Yuzu Kosho Chicken & Shiitake Stir-Fry

1. Soak the dried shiitake mushrooms in water until softened. Squeeze out the excess liquid, reserving the soaking liquid for later. Remove the stems and cut the mushrooms into 1.5 cm pieces.

2. Heat a small amount of oil in a frying pan over medium heat. Add the chicken skin-side down and cook until the skin is golden brown. Turn the chicken over.

3. Sprinkle with salt, then add the shiitake mushrooms. Stir-fry together for about 2 minutes.

4. Wipe away the excess fat from the pan with a paper towel.

5. Stir in the yuzu kosho, then pour in the reserved shiitake soaking liquid.

6. Continue cooking until the liquid has completely evaporated and the flavors are well combined.

   
   

🍙 Yuzu Kosho Chicken & Shiitake Onigiri (2–3 onigiri)

1. Mix the warm rice with 2 pinches of salt.

2. Place some of the yuzu kosho chicken & shiitake stir-fry in the center.

3. Wrap the rice around the filling.

4. Gently shape it into an onigiri.

5. Wrap with nori.

6. Enjoy!

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✨ Tips for success

• Cook the chicken skin-side down first. This helps render the fat and gives the chicken a delicious golden-brown color.

• Don't discard the shiitake soaking liquid. It adds wonderful umami to the stir-fry, and any leftovers are delicious in soups, pasta sauces, or other dishes that could use a boost of mushroom flavor.

• After stir-frying the chicken and shiitake, wipe away the excess fat with a paper towel. Removing the extra oil helps the yuzu kosho coat the ingredients more evenly.

• Taste your yuzu kosho before using it. Different brands vary in saltiness and spiciness.

• Adjust the amount of salt to match your yuzu kosho. Since yuzu kosho already contains salt, you may need less additional salt to avoid making the filling too salty.