Shichimi Togarashi is a spice mix that is popular in Japan. It consists of seven ingredients: chili pepper, orange peel, sansho pepper, black sesame seed, ginger, hemp seed and white sesame seed. These seven ingredients have been ground into a fine powder.
Togarashi is the Japanese word for “chili pepper” and thus it is used to refer to any mixture of spices that includes chili pepper as an ingredient. The chilies used in shichimi togarashi can be either red or white. The white chilies are more suited to this particular recipe because they are not very spicy and not as bitter as some red chilies can be. This gives the spice mixture a nice balance between the sweet and the spicy flavors.
Shichimi Togarashi is considered by many to be one of the most versatile spices in the world. It goes well with grilled meats, but also makes a great addition to noodle dishes, seafood dishes and soups. In fact it’s so tasty that it can even add flavor to simple rice dishes.
A few months ago, we featured a recipe for seared steak with shichimi togarashi. Since that time, a number of our readers have asked us to share more recipes featuring this fantastic spice blend. So today, we’re doing just that! We’ve created an entire collection of recipes that showcase shichimi togarashi, so you can try it in all kinds of dishes.
Togarashi is a Japanese seven-spice blend that typically includes red pepper (aka chilli pepper), sansho pepper, Szechuan pepper, white sesame seed, nori (dried seaweed), ginger and garlic. It’s also sometimes referred to as Japanese 7 spice.
Shichimi togarashi is often sprinkled on okonomiyaki (Japanese savoury pancakes), grilled meats and seafood. It’s also used as an ingredient in dipping sauces for grilled chicken wings (yum!) and grilled shrimp. And it makes a stunning condiment for sushi rice.
Now that you know how versatile shichimi togarashi is, let’s get started with our collection of recipes featuring this spicy blend!
Capsaicin is the ingredient that gives hot peppers their kick. The hotter the pepper, the more capsaicin it contains. The Scoville Scale measures a pepper’s spiciness by how many parts per million of capsaicin it has. To give you an idea of how that scale works: jalapeño peppers are in the mid-range at around 3,500 to 8,000 Scovilles; habanero peppers are in the high range at 100,000 to 350,00 Scovilles; and a pepper called the Carolina Reaper holds the Guinness World Record at 1.5 million Scovilles.
Togarashi is a Japanese spice mixture containing red chili pepper flakes, shichimi means “seven” and togarashi means “chili.” It was introduced as a spice combination in 1828, although I’ve seen references on blogs stating that it’s much older than that.
The product I bought at Whole Foods is produced by an outfit in Seattle called Spice Lab and consists only of seven ingredients: Red chili pepper flakes (40%), ginger (12%), sesame seeds (12%), nori seaweed (12%), black nori seaweed (8%), orange peel (5%) and sansho pepper (2
Steak is the most popular food in the USA and it’s no wonder. The great thing about steak is that it’s cooked quickly over high heat which means you get a nice brown crust and a juicy pink center. Steak is hard to cook well at home, but with a few tips you can master this dish too.
Taste is important when it comes to choosing your steak. Look for meaty steaks like ribeye, strip or porterhouse. Avoid steaks that have been tenderized with a mechanical blade as they don’t have much flavor. Also avoid cheaper cuts from parts of the cow not suited for steak such as shoulder or brisket.
In general you should buy your meat from a reputable butcher or grocer who sells high quality cuts of meat. If you can’t find any good cuts locally try ordering online from a trusted source like Omaha Steaks www.omahasteaks.com .
When choosing steak don’t choose a steak that’s too thick because it will take too long to cook on the outside before the inside has had enough time to cook through properly. A 1-1/2 inch thick piece of meat will take at least five minutes per side to cook, so if you go thicker than this you’re probably going to
Aged Sirloin Steak Recipe
To prepare the steak, pat it down with a paper towel to absorb any extra moisture.
Rub a little vegetable oil over it using your hands, then season with salt and pepper.
Place on a rack in a roasting pan, then cook in the oven at 150°C (300°F) for approximately 20 minutes or until it reaches your desired level of doneness. A sirloin steak should be served medium to medium-rare.
Cut into thin slices and serve immediately.
Note: You can also cook the steak on a grill or barbecue.
Sirloin Steaks from Aged Beef: The flavor of aged beef is richer and more complex than that of non-aged beef, so use this recipe for meat which has been aged for at least 28 days.
Togarashi is a Japanese seven-spice blend most commonly consisting of ground red pepper, sansho, ginger, white sesame seeds, hemp seeds or black sesame seeds, dried orange peel and nori. Togarashi is usually sprinkled on dishes like soba and udon noodle soups and yakitori.
Togarashi can be found in Japanese grocery stores, Asian markets and online. There are several different brands available as well as pre-mixed versions. Some brands include peppers or citrus peel of varying type or amount.
Togarashi is also called chili pepper powder or chili pepper flakes. While togarashi does contain chili peppers its main ingredient is the sansho pepper.
It was originally made in the 16th century by samurai who used it when they went out to battle because it could be easily carried in a pocket and would not spoil like other spices at that time. It is considered essential for making okonomiyaki and monjayaki due to its ability to blend well with savoury ingredients such as cabbage, noodles and seafood. It’s also used in karage (Japanese style fried chicken) marinades.
