Shichimi Togarashi
photo by george billard |
Ingredients
2 tablespoons sansho (or 1 tablespoon black peppercorns)
1 tablespoon dried tangerine peel
1 tablespoon ground red chile pepper (or less to your taste)
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
2 teaspoons minced garlic
To make shichimi togarashi:
Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds and 2 teaspoons minced garlic. Grind together to a chunky consistency.
Makes 1/2 cup.
Store refrigerated in an airtight container up to 1 month.
From Chowhound
No comments:
Post a Comment