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.
Ingredients
Spicy Furikake | Serves 6
- 1 tsp (5 milliliters) Sansho Pepper, ground
- 1 tbsp (15 milliliters) Black Sesame Seed
- 1 tbsp (15 milliliters) Club House ® Sesame Seed
- 1/2 tsp (2 milliliters) Club House ® Pepper, Black Coarse Grind
- 1/2 tsp (2 milliliters) Club House ® Red Pepper, Crushed
- 1/2 tsp (2 milliliters) Club House ® Ginger, Ground
- 1/2 tsp (2 milliliter) Club House ® Sea Salt, French Mediterranean
Yakitori | Serves 6
- 1/2 cup (125 milliliters) Sweet Soy Sauce
- 2 tbsps (30 milliliters) Rice Vinegar, unseasoned
- 1 tbsp (15 milliliters) Mirin
- 1 tsp (5 milliliters) White Miso Paste
- 1/4 tsp (1 milliliter) Sansho Pepper, ground
- 1 1/2 pounds (680 grams) Chicken Thighs , boneless, skinless, trimmed and cut into 1-inch(2 1/2-cm) cubes
- 8 each Scallions, large, trimmed and cut into 2-inch(5-cm) sections
Procedure
Spicy Furikake
- Mix all ingredients until well blended. Hold for service.
Yakitori
- In a bowl, mix sweet soy, vinegar, mirin, miso and Sansho pepper. Reserve half of the mixture to brush yakitori during grilling.
- Add chicken to bowl with remaining glaze; toss to coat well. Hold refrigerated for service.
Service
- Alternately thread chicken and green onion pieces onto skewers.
- Grill over medium-high heat, 6 to 8 minutes, turning frequently and brushing with reserved yakitori glazed during last few minutes. Sprinkle with Furikake to serve.
- Recipe type: Flavour Forecast
