Sprinkle Shichimi Togarashi 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 Recipe
Makes 1 cup
Ingredients:
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
Method:
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.
