Shichimi Togarashi is a Japanese spice blend that pairs nicely with beef – both steak and burgers. Try our recipe for togarashi and add it to dinner tonight.
This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.
Every country has their own unique spice or seasoning blend. In India, it is garam masala. In Southern France, it is herbes de Provence. In Morocco, it is ras al hanout. And in the USA, it is BBQ’s dry rubs.
In Japan, one of my favorite spice blends is “togarashi,” also known as “Shichi-mi togarashi.” Essentially, it is a blend of seven ingredients that includes red chili, orange peel, white and black sesame seeds, nori seaweed, ginger, and sansho pepper.
Sansho pepper is not actually a true peppercorn; it is related to Sichuan pepper. For me, sansho pepper has a menthol/citrus flavor that is assertive without being overbearing.
This complex mix of flavors in togarashi packs a serious heat punch.
You can purchase ready-made togarashi if your local market has a great spice aisle, or try making your own.
This recipe makes about six tablespoons:
This spice blend tastes great on many different foods. But I think it tastes best with grilled beef – both steaks and ground beef.
Applying to a steak is quite simple.
Togarashi is essentially a spice blend. So, togarashi really shines with ground beef as it penetrates the meat completely so every bite is literally bursting with flavor. Like steak, the key here is to let the flavors mingle for an hour or so before grilling and add a little salt.
Once the burgers or steak hit the SABER’s grates, you can smell the togarashi. For the steak, the intense heat of SABER’s cooking system toasts the spice mix, adding another level of flavor complexity.