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 Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- Spicy Furikake
- 1 teaspoon sansho pepper, Ground
- 1 tablespoon Sesame Seeds, Black
- 1 tablespoon Sesame Seeds, White
- 1/2 teaspoon Black Pepper, Coarse Grind
- 1/2 teaspoon Red Pepper, Crushed
- 1/2 teaspoon Ginger, Ground
- 1/2 teaspoon Sea Salt, Mediterranean Fine Grind
- Yakitori
- 1/2 cup sweet soy sauce
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon Mirin
- 1 teaspoon White Miso paste
- 1/4 teaspoon sansho pepper, Ground
- 1 1/2 pounds chicken thighs boneless skinless, and cut into 1-inch cubes, trimmed
- 8 each scallions large, and cut into 2-inch sections, trimmed
Nutrition Information
(per serving)
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 Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Instructions
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.
