Exploring eat.art Japanese Togarishi spice

With winter refusing to leave us in Cape Town, we have been creating endless soups and broths to keep us warm, healthy and happy during this wet and cold season. Relatively inexpensive and properly delicious, Asian style broths are an absolute favourite in our home –a base of chicken stock is flavoured by garlic, ginger and lemongrass – before a generous helping of Japanese Togarishi 7 spice powder is added.

Bringing pepper, dried citrus peel, sesame seeds, poppy seeds, ginger and garlic to the mix, it also makes for a wonderfully tasty condiment to sprinkle over noodles or stir fries instead of salt in any Asian inspired dish (I have a feeling it would also be wonderful over popcorn – keen on trying that this weekend!) We craved every Asian flavour – you will see everything from lemongrass to Kaffir lime leaves – all available from any decent Pick n Pay or Spar. Feel free to exclude any ingredients that aren’t to your taste.


Chicken, Mushroom and Noodle Togarishi Broth
Serves 4

4 boneless, skinless chicken thighs,
small handful dried oyster mushrooms
¼ tsp sesame oil
noodles of your choice
1.5L chicken stock
¼ cup soy sauce
2 stalks lemongrass, finely sliced
2 cloves garlic, finely sliced
1cm piece of ginger, finely sliced
½ dried chilli flakes
2 tbsp eat.art of Japanese Togarishi 7 spice powder
small handful dried Kaffir lime leaves
salt to taste

Place the dried oyster mushrooms in a small bowl and just cover with boiling water. Allow to soften for 30 minutes.  Once softened, remove the mushrooms from the liquid, and cut them into small bite sized pieces. Add the mushroom liquid to a pot, along with the chicken, chopped mushrooms, chicken stock, sesame oil, soy sauce, lemongrass, garlic, ginger, chilli flakes, Togarishi powder and lime leaves. Bring to a very gentle simmer until the chicken is tender and cooked. Add the dried noodles and bring to the boil for 2-3 minutes until the noodles are tender. Add salt to taste.


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