Shichimi togarashi
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Shichimi togarashi is a Japanese spice blend consisting of chilli flakes, seaweed and sesame seeds (amongst other things) and adds a fiery umami kick to a variety of dishes. It's also a great way of using up orange peel which might otherwise go to waste. Check out Victoria's other recipes that make use of vegetable and fruit peel here.
First published in 2019
This fiery Japanese condiment contains seven ingredients and is traditionally added to finish plated dishes as a seasoning rather than the cooking pot. It adds pep and zing to bowls of noodles, rice, Japanese hot pots and even chocolate ganache or popcorn.
Ingredients
Metric
Imperial
- 1 orange, zest peeled off in strips
- 2 tbsp of dried chilli flakes
- 3 tsp Sichuan peppercorns
- 2 nori sheets, broken or snipped into smaller pieces
- 2 tbsp of white sesame seeds
- 2 tbsp of black sesame seeds
- 1 tbsp of poppy seeds
- 1 tsp ground ginger
SAVE RECIPE
Method
1
Preheat an oven to 140°C/gas mark 1
2
Line a baking tray with baking parchment and lay the strips of orange zest on top. Bake for 45 minutes to 1 hour, or until the zest has completely dried out
3
Once cooled, put the dried orange zest, chilli flakes, Szechuan peppercorns and nori sheets into a spice grinder and blitz to a fine powder
4
Thoroughly mix in the sesame and poppy seeds, along with the ground ginger
5
Store the shichimi togarashi in an airtight jar. It will last for months in a cool, dark place
First published in 2019
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