Chef Cherie carries more than 50 different types of hot and spicy, including peppers, peppercorns, hot paprikas, chilies. and spicy blends. One of our favorite peppers is the Japanese Pepper – Shichimi Togarashi.  This savory-spicy pepper, which literally means “seven flavor chili pepper,” can vary by region, cooks and custom blends. Chef Cherie’s recipe is blended with chili pepper, orange peel, black sesame seed, white sesame seed, Japanese pepper, ginger, seaweed. 

To further fuel your Shichimi Togarashi enthusiasm here are recipes using the Japanese pepper.

Glazed Pork Ribs W/ Shichimi Togarashi

Print Recipe

Great use of the Japanese pepper - Shichimi Togarashi

• CourseMain Dish
• CuisineBBQ / Grill, Japanese

Glazed Pork Ribs W/ Shichimi Togarashi Print Recipe Great use of the Japanese pepper - Shichimi Togarashi CourseMain Dish CuisineBBQ / Grill, Japanese

Ingredients

• 2 racks St. Louis - Style Pork Ribs (about 4 lbs)
• 1 1/2 tbsp kosher salt + more
• black pepper
• 1 lemon thinly sliced
• 2 sprigs rosemary + 1 tsp, minced
• 1 clove garlic thinly sliced
• 1 tsp galic freshly grated
• 2 tbsp lemon juice more if needed
• 1 tbsp cornstarch
• 1/2 cup scallions thinly sliced
• Shichimi Togarashi (Japanese pepper)

Servings:

Instructions

1. Bake the ribs: Preheat oven to 350°. Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides. Place a large sheet of parchment paper on foil. Season ribs all over with 1 1/2 Tbsp. salt and pepper.
2. Place 1 rack of ribs, bone side up, on parchment. Arrange sliced lemon, rosemary sprigs, and sliced garlic over. Lay remaining rack over, bone side down, creating a pocket between the racks. (The seasonings in the center will infuse the meat as it bakes.)
3. Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the acid from the lemons from reacting with the foil.) Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary, to completely enclose ribs, and crimp edges together to tightly seal).
4. Bake ribs for 1 1/2 hours. Remove from oven and let rest at room temperature, still sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become tender.)
5. Carefully open foil. Transfer ribs to a platter or another baking sheet; discard lemon slices and rosemary sprigs. Pour pork juices into a measuring cup. Add water if needed to measure a scant 1 cup. DO AHEAD: Ribs can be made 3 days ahead. Wrap in foil and chill. Cover and chill juices separately.
6. Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and lemon zest to a simmer in a small saucepan over medium-high heat. Whisk cornstarch and 1 Tbsp. water in a small bowl for slurry. Whisk slurry into juices to thicken (the glaze should just coat the back of a spoon). Season glaze with salt and pepper and more lemon juice, if desired. DO AHEAD: Glaze can be made 3 days ahead. Cover and chill. Gently rewarm before using.
7. Preheat broiler. Line a rimmed baking sheet with foil. Cut between bones to separate ribs. Transfer ribs to prepared baking sheet and broil, turning occasionally, until beginning to brown and crisp, about 10 minutes. Remove from oven and brush with warm glaze. Sprinkle with scallions and shichimi togarashi.

Recipe Notes

Featured Spices:

Shichimi Togarashi 

Recipe source: Glazed Pork Ribs With Shichimi Togarashi recipe source: State Bird Provisions in San Francisco CA via Bon Appétit – Glazed Pork Ribs With Shichimi Togarashi

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