Prep 5 mins
Cook 0 mins
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).
- 3 teaspoons sansho or 3 teaspoons black pepper
- 1 teaspoon green nori seaweed flakes (or laver)
- 3 teaspoons dried tangerine peel or 3 teaspoons orange peel
- 3 teaspoons ground red chili pepper
- 1 teaspoon black sesame seed
- 1 teaspoon golden sesame seeds or 1 teaspoon poppy seed
- 2 teaspoons minced garlic
- 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.
I'm not giving stars, just a review. This was so hot! I'm sure heat lovers will enjoy this. I will use very sparingly, lol. Love the idea of using nori in it! Thanks! Made for ZWT#6 by a Looney Spoon Phoodie!