Togarashi Cheesecake With Sorghum Food

TOGARASHI

Togarashi image

My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).

Provided by Charlotte J

Categories Japanese

Time 5m

Yield 5 tablespoons

Number Of Ingredients 7

Ingredients

3 teaspoons sansho or 3 teaspoons black pepper
1 teaspoon green nori seaweed flakes (or laver)
3 teaspoons dried tangerine peel or 3 teaspoons orange peel
3 teaspoons ground red chili pepper
1 teaspoon black sesame seed
1 teaspoon golden sesame seeds or 1 teaspoon poppy seed
2 teaspoons minced garlic

Steps:

Grind the seeds with the sansho and chili powder.
Stir in the nori, peel and garlic.
Store in airtight container in refrigerator; will remain fresh for a month.

Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5

TOGARASHI CHEESECAKE WITH SORGHUM

Togarashi Cheesecake With Sorghum image

This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.

Provided by Edward Lee

Categories Cheesecake Dessert Cake Goat Cheese Cream Cheese Buttermilk Lemon

Number Of Ingredients 13

Ingredients

Crust:
2 cups gingersnap cookie crumbs
2½ tablespoons sugar
5 tablespoons unsalted butter, melted
Filling:
4 ounces fresh goat cheese, at room temperature
6 ounces cream cheese, at room temperature
½ cup buttermilk
½ cup plus 2 tablespoons sugar
4 large eggs
Grated zest and juice of 1 lemon
1 teaspoon togarashi (see note)
About 1 tablespoon sorghum for garnish

Steps:

Preheat the oven to 350°F.
To make the crust:
Stir the cookie crumbs, sugar, and melted butter together in a medium bowl with a fork until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake until golden brown and crispy, about 10 minutes. Cool completely. Reduce the oven temperature to 325°F.
To make the filling:
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the goat cheese, cream cheese, and buttermilk until smooth and fluffy, 4 to 5 minutes. Gradually beat in the sugar until smooth. Beat in the eggs one at a time. Beat in the lemon zest and juice. Beat in ½ teaspoon of the togarashi.
Assemble:
Pour the filling into the springform pan. Sprinkle the top with the remaining ½ teaspoon togarashi. Wrap the pan in aluminum foil to prevent leaks and place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come one-third of the way up the sides of the cake pan.
Bake the cheesecake for 1 hour and 20 minutes, or until slightly puffed. Remove the cake pan from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours. (The cheesecake can be refrigerated, tightly wrapped in plastic wrap, for up to 5 days.)
To serve, run a thin knife around the sides of the cake pan and release the sides of the pan. Slide the cheesecake onto a serving platter. Drizzle the top with a little sorghum, slice, and serve.

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