Shichimi Togarashi Recipe
Servings:6 servings
Shichimi Togarashi is a bold Japanese 7-spice blend you can make at home in minutes. Use it to add heat, umami, and floral and citrus notes to noodles, rice, tofu, and more.Yield: makes about ⅓ cup
Ingredients
- 1½ teaspoons white sesame seeds - or hemp seeds
- 1½ teaspoons black sesame seeds
- 1½ Tablespoons red chile flakes - see Notes
- 2 teaspoons powdered dried orange peel
- half sheet toasted nori - or 2 teaspoon nori flakes
- ¾ teaspoon Sansho or Sichuan peppercorns
- ½ teaspoon dried parsley, optional
- ¼ teaspoon ground ginger, optional
Instructions
- Preheat a skillet over medium-low heat. Dry toast both types of sesame seeds for about 2 minutes, stirring frequently so they don't burn. Once the white sesame is slightly darker in color, transfer to a plate to cool.
- Toast the chile flakes for 1–2 minutes, stirring so they don't burn. Once fragrant transfer to the plate with the sesame seeds.
- While the seeds and chile flakes cool, use an electric spice grinder (coffee grinder) or small blender to break down the peppercorns and dried orange peel, if not already powdered.
- Set aside about half of the sesame seeds. Add the rest to the spice grinder along with all other ingredients—you may need to work in batches. Pulse until coarsely ground, with some larger bits remaining.
- Combine with the reserved whole sesame seeds and pour into a lidded jar or other storage container. Store in a cool, dry spot for up to 2 months.
Notes
Chili flakes: such as ichimi togarashi, gochugaru, or other spicy variety you have
Optional Upgrades:
- ¼ tsp garlic powder
- Swap the orange peel for dried mandarin or yuzu if you have it
Nutrition
Serving: 2teaspoon | Calories: 12kcal
