Shichimi togarashi: Fun to say it, more fun to eat it
About a month ago, I wrote of my trip to Northern California and told you of the incredible spice shop I visited. I’ve finally dug into those spices and enjoyed some of the flavors I purchased there. I absolutely adore how spices can take very simple foods and transform them into spectacular dishes.
We had some dear friends over for dinner on the patio Saturday night, and we had such a lovely evening. I had some ribeyes that needed to be grilled, which is always a welcome dilemma in our household. Randy and I look forward to devouring good, fatty ribeyes from time to time. I even had a bag of Brussels sprouts in the fridge I’d picked up at Costco. Everything fell into place for a really simple, no-fuss dinner. Randy fired up the grill, I prepped the Brussels sprouts, and our friends arrived. I poured Palomas to start the evening on a festive note. Randy even impressed me with offering pretty cocktail napkins from the cabinet.
I realize Brussels sprouts are one of those vegetables that you either love or despise. I have to admit, we never ate them growing up, so I was neutral about them until probably 10 or so years ago, when I started making them. I seriously doubt I would have enjoyed them boiled like so many friends say they ate them growing up. Roasting any vegetable deepens the flavor and caramelizes whatever sugars are in that veggie, making it irresistible. I will fire up the oven for roasted veggies in the summertime, even though it heats the kitchen.
If you’re not a big fan of Brussels sprouts, use the dressing from the recipe I’ve included and drizzle it over whatever roasted veggie you prefer. The dressing has the brightest notes of fresh mint and fresh cilantro coupled with a bit of shichimi togarashi spice – and that’s just fun to say – with fish sauce and sugar to sweeten things up a bit. I found this dish to be heavenly. I did use more fresh mint and fresh cilantro than the recipe calls for, because I think you can never have enough of either. Randy won’t eat Brussels sprouts, but I forced him to just try one since the dressing is so delightful.
I have to admit that I’d never heard of shichimi togarashi – also known as Japanese 7 Spice – before I found it on my trip. I’ve used Chinese 5 Spice before, mostly on seafood. This Japanese spice blend has black sesame seeds, white sesame seeds, poppy seeds, chile flakes, orange zest, Szechuan pepper, citric acid and nori seaweed. It can be used for anything from a table condiment – think about adding it to your noodles, topping your soup with it –to a rub for grilled meat.
You can mix your own version of this spice if you’re feeling like being an overachiever, or purchase it already mixed. I know this will be a spice I use more often now that I’ve tasted it. Even though it has Szechuan peppers, it’s quite mild. My palette can’t handle much heat. I blame it on my red hair – I already have plenty of internal fire. Smelling this spice, I experience warm, earthy notes from the seaweed and sesame seeds with a slight hint of citrus from the orange zest.
The other recipe I’m sharing this week is for Chicken Satay with Peanut Dipping Sauce. I could drink this peanut dipping sauce. I never make a single batch since I started making it years ago, because it’s so good, I want leftovers. I’m a peanut butter lover anyway, and this sauce has a touch of spice from the sweet chili sauce and a sweetness that’s nice and balanced. It’s fantastic on the chicken satay, yes, but it also makes a great dip for sliced cucumbers and red pepper slices. I find that dipping sauces encourage raw veggie intake. Enjoy your week and e-mail me if you try either of these recipes.
Adriene Rathbun is an enthusiastic Wichita cook who offers cooking classes through her business, Social. Reach her at socialcookingclasses.com or ar@adrienerathbun.com.
Roasted Brussels Sprouts with Shichimi Togarashi (Japanese 7 Spice)*
2 pounds Brussels sprouts, trimmed and halved lengthwise
2 tablespoons canola or other high-heat cooking oil
2 tablespoons unsalted butter
Dressing:
1/4 cup fish sauce
1/4 cup water
1/4 cup sugar
3 tablespoons mint, finely chopped
2 tablespoons cilantro, finely chopped
1 garlic clove, minced
2 tablespoons shichimi togarashi
Preheat oven to 400 degrees. Place the rack in the upper third of the oven. Toss Brussels sprouts with oil and place cut sides down on a rimmed baking sheet. Roast until outer leaves are tender and dark brown, about 20 to 25 minutes. Transfer the sprouts to a bowl. Add butter and toss to coat. In a small bowl or jar, combine dressing ingredients until the sugar has dissolved. Pour enough dressing over the Brussels sprouts to coat. You might have extra dressing. Use it on your next roasted veggie.
Recipe courtesy of Oaktown Spice Shop
Chicken Satay with Peanut Dipping Sauce
2 cloves garlic, minced
2 tablespoons minced ginger
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 tablespoons lime juice
2 pounds boneless, skinless chicken tenders
2 tablespoons olive oil
Cilantro, for garnish, if desired
Whisk together garlic, ginger, soy sauce, sesame oil, brown sugar and lime juice in a small bowl until smooth. Pour mixture into a zip-top bag. Add chicken tenders to bag and marinate for 30 minutes in refrigerator. At the same time, soak 20 bamboo skewers in water.
Thread chicken onto skewers and either grill for 30 minutes or cook in a large saute pan over medium-high heat for three minutes on each side, until cooked through and internal temperature is 165 degrees. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce
Makes 1 cup
2 teaspoons cooking oil
2 cloves garlic, crushed in garlic press
1 teaspoon grated fresh ginger
3 tablespoons sweet chili sauce
2 tablespoons hoisin sauce
2/3 cup water
3 tablespoons peanut butter (smooth or chunky)
Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let cool. Keeps in the refrigerator for up to one week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.
This story was originally published June 13, 2017 at 2:18 PM with the headline "Shichimi togarashi: Fun to say it, more fun to eat it."