Togarashi Recipes

TOGARASHI

Togarashi image

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).

Provided by Charlotte J

Categories Japanese

Time 5m

Yield 5 tablespoons

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5

TOGARASHI PRAWNS

Togarashi Prawns image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 sheet nori
1 tablespoon sesame seeds, toasted
1 tablespoon grated orange zest, allowed to dry on a paper towel
1 teaspoon red pepper flakes
2 tablespoons peanut oil
1 pound large prawns, shelled and deveined, with tails on
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. To make the togarashi, toast the nori on an ungreased baking sheet for 20 minutes in the oven. Allow to cool, then rip the nori into pieces that will fit in your spice mill. Grind the nori, sesame seeds, orange zest, and pepper flakes in batches if necessary, and mix together in a small mixing bowl. Set aside.
Heat the oil in a wok over high heat until very hot. Add the prawns and cook 3 to 4 minutes, tossing and turning the prawns as they cook. When they are firm and pink, sprinkle the prawns with the togarashi, salt, and pepper, and toss well to coat.
You can also brush the prawns with the oil, sprinkle them with the togarashi, salt, and pepper, and grill or broil them, turning often, until firm and pink, 3 to 4 minutes.

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