Servings: 1 2/3 cup jar
Ingredients
- 4 tsp black sesame seeds
- 2 tsp ground ginger
- 1 sheet nori seaweed
- 2 tbsp dried orange peel
- 4 tbsp crushed red pepper flakes
- 4 tsp sesame seeds
- 2 tsp sichuan peppercorns
Instructions
- Toast the sesame seeds and Sichuan peppercorns: In a dry skillet over medium heat, toast black sesame seeds, white sesame seeds, and Sichuan peppercorns until fragrant. Remove from heat and let cool.
- Prepare the nori seaweed: Using kitchen scissors, cut or tear the nori sheet into small pieces. Set aside.
- Grind the toasted sesame seeds and peppercorns: Using a spice grinder or mortar and pestle, coarsely grind the black sesame seeds and Sichuan peppercorns.
- Grind the orange peel: In the same grinder or mortar and pestle, grind the dried orange peel into a fine powder.
- Combine the ingredients: In a bowl, mix the ground ginger, ground black sesame seeds and peppercorns, ground orange peel, red chili flakes, and cut nori seaweed. Stir well to ensure even distribution.
- Store the Shichimi Togarashi: Transfer the homemade blend to an airtight container or jar with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.
- Enjoy and use as desired: Sprinkle this versatile seasoning over noodles, rice dishes, soups, grilled meats, or roasted vegetables to add a spicy and flavorful kick. Adjust the amount according to your desired level of spiciness.
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