Shichimi Togarashi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp Japanese Sancho peppercorns or Sichuan peppercorns
2 tsp dried orange peel
2 Tbsp red chilli flakes
1 tsp black sesame seeds
1 tsp white sesame seeds
1 tsp Nori roasted seaweed for sushi
½ tsp ground ginger
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Directions: |
Directions:1) Place the peppercorns and orange peel in a small frying pan and dry roast for 1 – 2 minutes on medium-low heat until you get a lovely aroma. Don’t let it burn. Leave to cool for 5 minutes.
2) Place the chilli flakes and both the sesame seeds into a spice mil and blitz to a semi coarse grind.
3) Place in a bowl.
4) Tear up the nori and grind to a semi coarse texture in the spice mill. Add to the same bowl.
5) Now blitz the orange peel and peppercorns to about the same size.
6) Mix everything together very well and store in a spice jar in a cool dry place, as you would your other spices. |
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Number Of
Servings: |
Number Of
Servings:1 small jar |
Personal
Notes: |
Personal
Notes: Nutrition
Calories: 88kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 266mg | Potassium: 428mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5042IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 4mg
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