Japanese Seasoning Blend
Photography by Manja Wachsmuth.
Use this nutty, earthy and salty seasoning with seafood, rice and vegetable dishes. It’s also delicious for fries and eggs.
INGREDIENTS
4 sheets toasted nori
3 tablespoons dried bonito flakes
1 cup sesame seeds
2 tablespoons black poppy seeds
2 teaspoons Sichuan peppercorns
3 teaspoons sea salt
½ teaspoon chilli flakes, or more, to taste, if you want a hot version
METHOD
Cut the nori sheets into small pieces with scissors and place in a spice grinder or small food processor. Add the bonito flakes and process until finely ground.
Tip into a bowl and set aside.
Toast the sesame seeds and poppy seeds in a dry sauté pan until golden and fragrant. Add to the nori.
Toast the Sichuan peppercorns in the same dry pan until fragrant, then add to the bowl along with the sea salt and chilli flakes.
Stir together then put half into the spice grinder and pulse to combine but don’t grind to a powder.
Repeat with the remaining spice mix, then combine both batches.
Divide between small jars and seal. The seasoning will keep for 2–3 weeks then starts to lose its vibrant flavour. Makes about 2¼ cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!