Best 3 Shichimi Togarashi Recipes
**Shichimi Togarashi: A Symphony of Flavors in Japanese Cuisine**
In the realm of Japanese cuisine, Shichimi Togarashi stands as an iconic condiment, a harmonious blend of seven spices that elevates dishes with its captivating flavor profile. This magical powder, often referred to as "seven-flavor chili pepper," is a staple in Japanese kitchens, adding a touch of heat, umami, and a captivating complexity to everything from noodles and rice bowls to grilled meats and vegetables. Our culinary journey takes you through three distinct recipes that showcase the versatility of Shichimi Togarashi, transforming ordinary meals into extraordinary taste experiences.
**1. Shichimi Togarashi Ramen:**
In this recipe, we embark on a tantalizing adventure, creating a symphony of flavors in a steaming bowl of ramen. The rich broth, infused with the essence of Shichimi Togarashi, dances on your palate, awakening your senses with a perfect balance of heat, umami, and a hint of citrus. Topped with succulent slices of pork, crisp vegetables, and a sprinkling of vibrant green onions, this ramen is a feast for both the eyes and the soul.
**2. Shichimi Togarashi Edamame:**
Simplicity can be exquisite, and our Shichimi Togarashi Edamame recipe exemplifies this notion. Fresh edamame, lightly steamed and tossed in a tantalizing blend of Shichimi Togarashi, salt, and sesame oil, transforms into an addictive snack or delightful appetizer. The subtle heat of the spice blend complements the natural sweetness of the edamame, creating a harmonious dance of flavors that keeps you reaching for more.
**3. Shichimi Togarashi Grilled Chicken:**
In this recipe, we venture into the realm of grilled meats, where Shichimi Togarashi takes center stage. Chicken breasts, marinated in a savory blend of Shichimi Togarashi, soy sauce, sake, and ginger, are grilled to perfection. The smoky aroma and beautiful grill marks hint at the explosion of flavors that await. Each bite reveals a tender and juicy chicken infused with the distinct taste of Shichimi Togarashi, leaving you craving more.
SHICHIMI TOGARASHI
If you're a fan of "everything" bagels, shichimi togarashi (shee-CHEE-mee toh-gah-RAH-shee) could be your new favorite spice mix. The Japanese seasoning blend has the everything combo of sesame seeds, poppy seeds and garlic, but it also contains dried orange peel, ground chiles and dried seaweed.
Provided by Food Network Kitchen
Categories condiment
Number Of Ingredients 0
Steps:
- In a food processor, pulse a half sheet of nori (dried seaweed) into fine flakes; combine with 1 tablespoon each granulated orange peel (from the spice aisle) and ground black pepper, 2 teaspoons each dried minced garlic, sesame seeds, poppy seeds and flaky salt, and 1 teaspoon cayenne pepper.
SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN
Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries. This is created by RawSpicebar (https://rawspicebar.com/blog/shichimi-togarashi-grilled-pork-tenderloin/)
Provided by Raw Spice Bar
Categories Meat
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim pork tenderloin of any excess skin and fat.
- Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
- Place remaining marinade in a covered container and refrigerate until ready to use.
- Remove tenderloin from bad, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
- Remove tenderloin from bad and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
- Serve alongside spicy gomasio soba noodles and enjoy!
Nutrition Facts : Calories 271.9, Fat 17.6, SaturatedFat 3.3, Cholesterol 73.8, Sodium 811, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 24.9
SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN
Number Of Ingredients 8
Steps:
- 1. Trim pork tenderloin of any excess skin and fat.
- 2. Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
- 3. Place remaining marinade in a covered container and refrigerate until ready to use.
- 3. Remove tenderloin from bag, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
- 4. Add tenderloin to grill and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
- 5. Remove tenderloin from grill and place on a large piece of heavy aluminum foil, folded at the edges. Pour on reserved marinade. Wrap tightly and let rest for 10 minutes. Move to a cutting board and slice.
- 6. Serve alongside spicy gomasio soba noodles and enjoy!
Tips:
- Use high-quality chili peppers for the best flavor. Look for peppers that are brightly colored and free of blemishes.
- Toast the chili peppers before grinding them. This will help to bring out their flavor and aroma.
- Use a mortar and pestle to grind the chili peppers. This will give you a more consistent grind than a blender or food processor.
- If you don't have a mortar and pestle, you can use a blender or food processor. Just be sure to pulse the chili peppers until they are finely ground.
- Add other spices to your shichimi togarashi, such as ginger, garlic, or sesame seeds. This will give it a more complex flavor.
- Store your shichimi togarashi in an airtight container in a cool, dry place. It will keep for up to 6 months.
Conclusion:
Shichimi togarashi is a versatile spice blend that can be used to add flavor to a variety of dishes. It is especially popular in Japanese cuisine, but it can also be used in Chinese, Korean, and other Asian dishes. If you are looking for a way to add a little spice to your next meal, try using shichimi togarashi. You won't be disappointed!
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