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This recipe comes courtesy of Unmi Abkin and Roger Taylor, authors of the cookbook Curry & Kimchi and co-owners of Coco & The Cellar Bar, a popular Easthampton, Massachusetts-based restaurant.
Unmi and Roger have ties to the Bay Area and have been Oaktown customers for years. When they published their cookbook last year, 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.
Reprinted with permission from Curry & Kimchi by Unmi Abkin and Roger Taylor
Makes 1 1/2 cups
Ingredients:
Directions:
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.
Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar. Unmi Abkin is a four-time semifinalist for the James Beard Award for Best Chef in the Northeast. She attended the California Culinary Academy and worked at Chez Panisse and Boulevard before opening Coco. Roger Taylor spent his childhood in professional kitchens and began working in restaurants at the age of 15. He is a graduate of the California Culinary Academy in San Francisco.
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
