Shichimi togarashi
Shichimi togarashi is a Japanese spice blend consisting of chilli flakes, seaweed and sesame seeds (amongst other things) and adds a fiery umami kick to a variety of dishes. It's also a great way of using up orange peel which might otherwise go to waste. Check out Victoria's other recipes that make use of vegetable and fruit peel here.
Ingredients
- 1 orange , zest peeled off in strips
- 2 tbsp of dried chilli flakes
- 3 tsp Sichuan peppercorns
- 2 nori sheets , broken or snipped into smaller pieces
- 2 tbsp of white sesame seeds
- 2 tbsp of black sesame seeds
- 1 tbsp of poppy seeds
- 1 tsp ground ginger
Method
1
Preheat an oven to 140°C/gas mark 1
2
Line a baking tray with baking parchment and lay the strips of orange zest on top. Bake for 45 minutes to 1 hour, or until the zest has completely dried out
3
Once cooled, put the dried orange zest, chilli flakes, Szechuan peppercorns and nori sheets into a spice grinder and blitz to a fine powder
4
Thoroughly mix in the sesame and poppy seeds, along with the ground ginger
5
Store the shichimi togarashi in an airtight jar. It will last for months in a cool, dark place
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Shichimi togarashi
