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Shichimi Togarashi

A peppery Japanese condiment, Schichimi Togarashi is also called seven spice, as generally only seven ingredients are used: flaked red chilli pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, Sichuan peppercorns and poppy seeds. Sprinkle over noodles, shabu shabu hot pots, fish, seafood and both white and red meats before cooking. You can also use it as a seasoning instead of salt and pepper.

Shichimi Togarashi

Makes 1 cup

2 tbsp finely grated 
orange rind
1 nori sheet, toasted and roughly torn
2 tbsp chilli flakes
2 tbsp ground Sichuan peppercorns
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 tbsp garlic powder

Preheat oven to 100˚C. Grease and line a baking tray. Spread orange rind in a single layer on a baking tray, bake for 15 minutes. Turn over halfway through. Cook until dried out, then cool completely. In a small food processor, pulse nori and chilli to form fine flakes. Place in a screw-top jar. Mix in Sichuan pepper, sesame seeds, dried orange zest and garlic powder. Store out of direct sunlight and use with 2 months.

If using togarashi as a sprinkling condiment, toast in a small frying pan until fragrant and seeds lightly golden.

Try this delicious spice in our favourite recipe for Crispy Togarashi-Coated Tofu with Mushrooms here. 

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