Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Recipe information
Yield
Makes about 2 cups
Ingredients
6
spring onions
1
tablespoon vegetable oil
Kosher salt, freshly ground pepper
2
tablespoons shichimi togarashi or 1 crushed red pepper flakes
1
teaspoon crushed red pepper flakes
1
cup (2 sticks) unsalted butter, room temperature
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
Step 2
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
Step 3
Do Ahead: Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Nutrition Per Serving
Per 4 servings; 1/2 cup each: Calories (kcal) 450 Fat (g) 50 Saturated Fat (g) 30 Cholesterol (mg) 120 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 10