|My bottle of House brand|
Shichimi togarashi generally finds its home in Japanese cooking as a table side condiment, sprinkled over grilled meats, soups like udon or ramen, and rice dishes like karē-raisu and donburi bowls. I love the way the orange peel and nori work together, since they are not what I would think of as typical sidekicks, but they work together to really make meat shine.
Shichimi togarashi is pretty spicy compared to most traditional Japanese preparations, considering that "hot" instant Japanese curry roux is laughably mild, and the Japanese took mapo tofu with its traditionally blazingly hot Szechuan peppers and made a huggable comfort food version. However, since shichimi togarashi is used sparingly it is not something even heat-haters should fear. Try it on burgers and fries, even pizza, it is something that is delicious and addicting.
|Shichimi togarashi over rice, in a spam musubi|
A note on the thumb: I cut myself with a knife. Usually it is a cat scratch or bite from work, but this time it is cooking related!
Recipes that use shichimi togarashi:
KFC Katsu Donburi
Tonkatsu Kare Donburi
Tamago-Toji Spam Donburi