Sansho Pepper Yakitori with Spicy Furikake | Club House for Chefs
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...
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
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Sansho Pepper Yakitori with Spicy Furikake | Club House
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