togarashi

A few key ingredients make this crunchy and spicy chicken salad one to remember—and make again and again.

Crunchy Chicken Salad

For the Fried Ramen Noodles:

vegetable oil

broken ramen noodles (about 2 ounces)

Kosher salt,

For the Salad:

almonds

cucumber (½ English cucumber)

mayonnaise

whole-fat Greek yogurt

cilantro

green onion (green and white parts)

mustard

ginger

rice wine vinegar

salt

black pepper

¼ teaspoon togarashi, plus more to taste

broken fried ramen noodles

Chow Down on Chix Salad 

Togarashi, the Japanese seven spice mix, flavours these Hervey Bay scallops along with ginger and chilli

Matt Moran's grilled Hervey Bay scallops with togarashi & chilli syrup dressing

tsp cornflour

(55 grams) caster sugar

red chilli, seeds removed, finely chopped

(80 milliliters) rice vinegar

tsp grated ginger

Hervey Bay scallops, roe removed

olive oil

Micro cress, to serve

Togarashi is a traditional Japanese spice blend brimming with spicy, savory, aromatic, and fruity flavors. Try this versatile blend today!

Shichimi Togarashi (Japanese Seven Spice)

tbsp chili flakes

Sichuan peppercorns

orange peel

2-inch squares toasted nori

tsp black sesame seeds

tsp white sesame seeds

Ground Ginger

In a spice grinder (or coffee grinder, mortar and pestle), grind the chili flakes, peppercorns and orange peel into a fine powder.

Add the nori and pulse a few times to break up, leaving small pieces, not completely ground.

Transfer ground mixture to a bowl and stir through the ground ginger and both sesame seeds.

Store in a spice jar in a cool dry place. Use within a couple of months for best flavor/potency.

Great in soups, on sushi, noodles, rice, watermelon, as well as pizza and  popcorn.

Love this on my rice just like furikake. You have an impressive spice blend category.

Never heard of this until I saw a TikTok that had it in the ingredients on noodles. I knew I'd find it on your site! LOVe this stuff!

The classic Mexican street-corn, elote, gets a new spin with mayonnaise blended with roasted fresno peppers and a sprinkling of togarashi.

Creamed Elote with Fresno Aioli and Togarashi

fresno peppers

garlic

kosher salt

corn

cream

unsalted butter

togarashi (See Notes)

queso fresco

Roast peppers

Preheat the oven to 475 degrees F. Split the peppers in half lengthwise so they will lay relatively flat. Remove the stems, seeds, and ribs. Place the pepper halves in a foil lined rimmed baking sheet skin side up. Bake until the skin is blistered over most of the surface, 15-25 minutes. Remove the peppers from the oven and carefully fold the edges of the foil to wrap the peppers up. Let sit until cool enough to handle then peel away the skin from each pepper half and discard. You should end up with about 1 tablespoon of roasted fresno peppers.

Make aioli

In the small bowl of a food processor, add in the roasted peppers, mayonnaise, garlic and salt. Process the mixture until the peppers are finely chopped and evenly mixed into the mayonnaise, stopping to scrape down the side of the bowl as needed. Set aside.

For the fresno aioli

Prep grill

Prep corn

Shuck the corn and rinse under cold water.

Cook corn

Grill the corn over direct heat and cook, turning occasionally, until charred on all sides and fully tender, about 8-10 minutes total.

Cut corn

Remove corn from the grill and let sit until cool enough to handle. For each cob, remove the kernels by standing the cob upright in a rimmed baking sheet and running a knife down the side of the corn cutting off the kernels as you go. Save 3 of the cobs. Set the cut kernels aside.

Cook cobs

In a large saucepan, add cream and the reserved corn cobs (breaking them in half if necessary so they fit in the pan). Bring the mixture to a low simmer and cook for 5 minutes. Remove from heat and let sit for 5 minutes. Working with one corn cob at a time, pick up one cob from the pan using tongs. While holding the cob over the pan, run the back side of a knife down the cob to remove any extra cream and corn flavor. Discard the cobs.

Return the pan to low heat and add the butter. When the butter is melted, whisk in the fresno pepper aioli. Then add the reserved kernels and stir until the corn is evenly coated and heated through. Season with salt to taste.

Serve

Transfer the corn to a large serving dish or individual ramekins. Sprinkle with togarashi and then sprinkle with queso fresco. You can serve the corn as is or, if desired, put the serving dish or ramekins under the broiler for a few minutes to melt the queso fresco.

For the corn

Top 4 togarashi recipes from across the web

The most viewed togarashi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy Chicken Salad

Matt Moran's grilled Hervey Bay sca...

Shichimi Togarashi (Japanese Seven ...

Creamed Elote with Fresno Aioli and...

Top 4 togarashi recipes from across the web

The most viewed togarashi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy Chicken Salad

Matt Moran's grilled Hervey Bay sca...

Shichimi Togarashi (Japanese Seven ...

Creamed Elote with Fresno Aioli and...

The most viewed togarashi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine