Shichimi Togarashi
Categories
A Japanese condiment, containing seven ingredients (“shichi” means “seven” and “mi” means “taste”; and “togarashi” is a Japanese dried red chili) brings a distinct flavor profile and herbal benefit to the colorful blend.
Traditionally a blend topping anything from udon and miso soup, the US culture has taken it in as a recipe additive, bringing a new flavor profile, fused with Western cuisines. Today, it is commonly sprinkled over, besides udon noodles; vegetables, steamed rice, eggs, added to grilled meats, chicken (yakitori) fish and marinades, used in rubs, soups, tempuras and salad dressings.
What you need
- 1/2 sheet nori, (dried seaweed)
- 1 tablespoon McCormick Gourmet™ Orange Peel, Valencia
- 4 teaspoons McCormick® Red Pepper, Ground
- 2 teaspoons McCormick® Sesame Seed
- 1 teaspoon McCormick® Ginger, Ground
- 1 teaspoon McCormick® Poppy Seed
- 1/4 teaspoon McCormick® White Pepper, Ground
Recipe borrowed from McCormick Spice, so give them their due here.
Instructions
Process nori in mini food processor until fine flakes form. Mix nori and remaining spices until well blended.
Store in tightly covered jar in cool, dry place.