By Unmi Abkin and Roger Taylor
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This recipe comes courtesy of Unmi Abkin and Roger Taylor, authors of the cookbook Curry & Kimchi.
Unmi and Roger have ties to the Bay Area and have been Oaktown customers for years. When they published their cookbook, we hosted a little demo in the shop and they prepared this delicious Togarashi Oil using our Shichimi Togarashi blend.
It's a deliciously spicy, garlicky, citrusy condiment that you can use as a drizzle on just about any vegetable (think roasted broccoli, brussels sprouts or squash), on steamed rice, or on pureed soups. Bonus: it looks beautiful!
In Curry & Kimchi, Abkin and Taylor use Togarashi Oil as a building block for a Broccoli Salad with Togarashi Dressing and as a flavor-builder in their Coco Shoyu Ramen.
Bring shallots, garlic, sesame seeds, salt and oil to a simmer over medium-low heat, and cook until the garlic is crispy and light brown, 10 minutes.
Remove from heat and stir in the Shichimi Togarashi.
Allow the oil to cool to room temperature, then refrigerate.
The oil will keep in the refrigerator for up to 7 days.