Shichimi Togarashi Japanese 7 Spice Seasoning Recipes
SHICHIMI TOGARASHI (JAPANESE SPICE POWDER)
This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. It is sometimes also called Nanami Togarashi. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the nori. The taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is course. This is good stuff.
Provided by Pot Scrubber
Categories Asian
Time 10m
Yield 5 tbsp
Number Of Ingredients 7
Steps:
- Grind the white sesame seeds and szechuan peppercorns coarsely.
- Add the nori (seaweed) and dried tangerine peel and grind again briefly.
- Stir in the remaining spices and blend well.
- In an airtight container, the mixture will keep for 3-4 months.
- Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
- The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.
Nutrition Facts : Calories 17.8, Fat 1.4, SaturatedFat 0.2, Sodium 26.9, Carbohydrate 1.4, Fiber 0.9, Sugar 0.1, Protein 0.6
SHICHIMI-SEARED PORK TENDERLOIN
Asian flavors and French technique come together to make a great dish. You can also use chicken, scallops, or most types of hearty fish (i.e. tuna, salmon, etc.) to make this.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
- Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
- While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
- To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 10.6 g, Cholesterol 249.2 mg, Fat 50.8 g, Fiber 2.2 g, Protein 51.1 g, SaturatedFat 25.1 g, Sodium 705.5 mg, Sugar 1.7 g
SHICHIMI TOGARASHI (JAPANESE 7 SPICE SEASONING)
This is one variation of the seasoning found at Gourmet Sleuth. It can be used to top rice, flavor soups or noodles and yakitori.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Seasoning Mixes
Number Of Ingredients 7
Steps:
- Grind the seeds with the sansho and chili powder (in a suribachi - the grooved Japanese mortar, or a small spice grinder).
- Stir in the nori, peel and garlic.
- Store in airtight container in refrigerator; will remain fresh for a month.
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