Togarashi salt

Togarashi salt

By
From
Ben's Meat Bible
Makes
200 g
Photographer
Benito Martin

For this recipe I would recommend using good-quality salt, because quality ingredients are key to a delicious end result. Start experimenting with flavour combinations and discover how these basic seasonings can transform a humble piece of meat into something sublime.

Ingredients

Quantity Ingredient
130g sea salt flakes
1 tablespoon white sesame seeds
1 tablespoon sichuan peppercorns
1 sheet nori seaweed, toasted
1 large piece dried tangerine peel, (see note)
1 tablespoon chilli powder
1 teaspoon black sesame seeds
1 teaspoon ground ginger

Method

  1. Combine all of the ingredients in a food processor and blend well, then transfer to a refillable salt grinder, where it will keep for up to 1 month.

Note

  • Dried tangerine peel adds a unique fruity and floral note to this salt. It is available from Asian supermarkets or specialist stores.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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