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 | Serves 4
- 1 tsp ground Sansho pepper
- 1 tbsp McCormick Culinary ® Sesame Seeds, Black
- 1 tbsp McCormick Culinary ® Sesame Seeds, White
- 1/2 tsp McCormick Culinary ® Black Pepper, Coarse Grind
- 1/2 tsp McCormick Culinary ® Red Pepper, Crushed
- 1/2 tsp McCormick Culinary ® Ginger, Ground
- 1/2 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
Yakitori | Serves 4
- 1/2 cup sweet soy sauce
- 2 tbsps rice vinegar, unseasoned
- 1 tbsp mirin
- 1 tsp white miso paste
- 1/4 tsp ground Sansho pepper
- 1 1/2 pounds chicken thighs, boneless skinless, trimmed and cut into 1-inch cubes
- 8 each scallions, large, trimmed and cut into 2-inch 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: Appetizers
- Cuisine: Japanese
