Shichimi Togarashi-Recipes
Pan-Asian Recipes

I have loved shichimi togarashi since I was a child and my mother would serve it at home with Japanese noodle dishes like Udon or Soba. The combination of hotness, sweetness and a bit of sour was just what the dishes needed to round out the flavors. I really love it on Teriyaki dishes as they tend to be a bit sweet and really benefit from the bite of the Shichimi. I have included my mother's recipe for Chicken Teriyaki and hope you will love it as much as I do. Try shichimi on other grilled meats or asian style noodles too.

Chicken Teriyaki

By Keiko Sanné

Serves 4 as a main course or 8 or more for hors dóeuvres


16 boneless chicken thighs, skin on, cut into 1 inch cubes

2 bunches of scallions, end trimmed and cut into 2 inch lengths

32 small fresh shiitake mushrooms, stems removed


For the yakitori sauce:

1/2C sake

1/2C soy sauce

3T mirin

3T sugar


“Global Palate” Shichimi togarashi

Lemon wedges

Bamboo skewers soaked for at least 1 hour or overnight


          First make the sauce for the yakitori. Mix all of the sauce ingredients together in a small pan. Bring to a boil and cook until reduced and slightly thickened about 10 min. Place into a bowl with a basting brush

          Thread the chicken on to bamboo skewers alternating with the scallion pieces and a couple of shiitake mushrooms per skewer.

Place on a rimmed baking sheet until all of the chicken is used up.

          Heat a grill to med high heat. Place the skewers onto the grill with the exposed handles away from the direct flame or coals, turning frequently until the juices start to drip out. Brush the chicken with the sauce using a brush. You may find it easier to remove the skewers from the grill to the baking sheet to do this so you don’t get burned.

Return the skewers to the grill and continue to cook, turning often. Baste with the sauce 2 more times and cook until the chicken is cooked through about 10-15 min. total depending on how hot your fire is.

To test doneness remove a skewer from the grill and pierce one of the center pieces with an instant read thermometer. The temperature should read 170 degrees.

Place the cooked teriyaki on to a platter and sprinkle with the shichimi togarashi and garnish with lemon wedges.