Meet Szechuan pepper's citrusy cousin, Japanese Sansho pepper. Offering up both heat and a tingling sensation, it delivers a welcome kick to skewered chicken as an ingredient in our sweet-hot Yakitori glaze. Garnished with Furikake – a beloved Japanese seasoning boasti...
Meet Szechuan pepper's citrusy cousin, Japanese Sansho pepper. Offering up both heat and a tingling sensation, it delivers a welcome kick to skewered chicken as an ingredient in our sweet-hot Yakitori glaze. Garnished with Furikake – a beloved Japanese seasoning boasting a subtly crunchy umami and spice, this is dish isn’t just an appetizer, it’s an experience.
This recipe is featured in the Beyond Heat Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.Read More Read Less
INGREDIENTS 6 SERVINGS
- Spicy Furikake
- 1 teaspoon (5 milliliters) ground Sansho pepper
- 1 tablespoon (15 milliliters) Sesame Seed Black
- 1 tablespoon (15 milliliters) Organic Sesame Seed
- 1/2 teaspoon (2 milliliters) Pepper, Coarse Black
- 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
- 1/2 teaspoon (2 milliliters) Ginger, Ground
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/2 cup (125 milliliters) sweet soy sauce
- 2 tablespoons (30 milliliters) unseasoned rice vinegar
- 1 tablespoon (15 milliliters) mirin
- 1 teaspoon (5 milliliters) white miso paste
- 1/4 teaspoon (1 milliliter) ground sansho pepper
- 1 1/2 pounds (680 grams) boneless, skinless chicken thighs , trimmed of excess fat and cut into 1-inch(2 1/2-cm) chunks
- 8 medium green onions , trimmed and cut into 2-inch(5-cm) pieces
- 1 For the Spicy Sansho Furikake, mix all ingredients in small bowl until well blended. Set aside.
- 2 For the Yakitori glaze, mix sweet soy, vinegar, mirin, miso and sansho pepper in medium bowl. Reserve half of the mixture to brush yakitori during grilling. Add chicken to bowl with remaining glaze; toss to coat well.
- 3 Alternately thread chicken and green onion pieces onto skewers; about 3 pieces of each per skewer.
Grill over medium-high heat, 6 to 8 minutes, turning frequently and brushing with reserved yakitori glazed during last few minutes of cooking. Sprinkle evenly with Furikake to serve.
Test Kitchen Tip:
Sansho pepper comes from the dried green peppercorns of the Japanese prickly ash plant. Common in both Japanese and Korean cuisine, ground sansho pepper has a strong citrusy flavor and a mild tingly effect when eaten. Compared to Chinese Szechuan pepper, Sansho pepper is less spicy and produces a milder numbing effect. Sansho pepper is one of the key components in Japanese Seven Spice, also known as shichimi togarashi, as well as a preferred seasoning for Yakitori.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon