Best 6 Togarashi Recipes
**Explore the Realm of Flavor with Togarashi: A Culinary Journey Through Japanese Spice Mixtures**
Embark on a tantalizing culinary adventure with togarashi, a captivating blend of Japanese spices that will elevate your taste buds to new heights. Originating from Japan, togarashi encompasses a symphony of flavors, ranging from the fiery heat of chili peppers to the aromatic warmth of sesame seeds. Its versatility knows no bounds, as it graces everything from ramen and udon noodles to grilled meats and vegetable tempura. Discover the art of crafting your own togarashi with our collection of meticulously curated recipes, each offering a unique flavor profile that will leave you craving more. From the classic blend of shichimi togarashi to the zesty yuzu togarashi, these recipes cater to a wide range of culinary preferences. Prepare to unlock the secrets of Japanese cuisine as you embark on this flavorful journey.
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.
TOGARASHI
My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).
Provided by Charlotte J
Categories Japanese
Time 5m
Yield 5 tablespoons
Number Of Ingredients 7
Steps:
- Grind the seeds with the sansho and chili powder.
- Stir in the nori, peel and garlic.
- Store in airtight container in refrigerator; will remain fresh for a month.
Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5
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
TOGARASHI CHEESECAKE WITH SORGHUM
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
Provided by Edward Lee
Categories Cheesecake Dessert Cake Goat Cheese Cream Cheese Buttermilk Lemon
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- To make the crust:
- Stir the cookie crumbs, sugar, and melted butter together in a medium bowl with a fork until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake until golden brown and crispy, about 10 minutes. Cool completely. Reduce the oven temperature to 325°F.
- To make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the goat cheese, cream cheese, and buttermilk until smooth and fluffy, 4 to 5 minutes. Gradually beat in the sugar until smooth. Beat in the eggs one at a time. Beat in the lemon zest and juice. Beat in ½ teaspoon of the togarashi.
- Assemble:
- Pour the filling into the springform pan. Sprinkle the top with the remaining ½ teaspoon togarashi. Wrap the pan in aluminum foil to prevent leaks and place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come one-third of the way up the sides of the cake pan.
- Bake the cheesecake for 1 hour and 20 minutes, or until slightly puffed. Remove the cake pan from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours. (The cheesecake can be refrigerated, tightly wrapped in plastic wrap, for up to 5 days.)
- To serve, run a thin knife around the sides of the cake pan and release the sides of the pan. Slide the cheesecake onto a serving platter. Drizzle the top with a little sorghum, slice, and serve.
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!
TOGARASHI ONION RINGS WITH WASABI DIPPING SAUCE
Steps:
- Heat 3 inches of oil in a medium Dutch oven until the oil reaches 365 degrees F.
- Whisk together the mayonnaise, vinegar, sugar, togarashi and wasabi in a small bowl. Top with the pickled ginger. Refrigerate until ready to serve.
- Peel the onions and cut them crosswise into 1/2-inch-thick slices. Separate the slices in rings. Set up a dredging station with two shallow dishes. Pour the buttermilk into the first dish. In the second dish, whisk together the panko, flour, sesame seeds, cayenne, garlic powder, onion powder and salt. Dip each onion ring in the buttermilk and then in the seasoned panko mixture. Set on a baking sheet in a single layer until you have dredged all the onion rings.
- Working in batches, gently add the breaded onion rings to the hot oil and fry until golden brown and crispy, about 4 minutes, flipping them over halfway through. Remove to a paper-towel-lined baking sheet and season with togarashi.
- Serve the onions rings with the wasabi dipping sauce.
Tips:
- Use authentic Japanese ingredients: For the most authentic flavor, use Japanese chili peppers (togarashi), nori (roasted seaweed), white and black sesame seeds, and sansho pepper (Japanese peppercorns).
- Adjust the heat level to your preference: If you like your togarashi mild, use less chili peppers. If you like it hotter, use more. You can also adjust the heat level by removing the seeds from the chili peppers before grinding them.
- Experiment with different flavors: Togarashi is a versatile spice blend that can be used in a variety of dishes. Try it on grilled meats, fish, or vegetables, or add it to soups, stews, and stir-fries. You can also use it as a dipping sauce or spice rub.
- Store togarashi in an airtight container: Togarashi will keep for several months in an airtight container in a cool, dark place. Make sure to label the container so you know what it is.
Conclusion:
Togarashi is a delicious and versatile spice blend that can be used in a variety of dishes. It's easy to make at home with a few simple ingredients, and it's a great way to add a little bit of Japanese flavor to your cooking. Whether you're using it as a dipping sauce, spice rub, or ingredient in a recipe, togarashi is sure to please. Experiment with different flavor combinations to create your own unique togarashi blend.
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