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Japanese Chili Salt

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Japanese Chili Salt

Japanese Chili Salt is a versatile pantry blend that has found its way into many Japanese kitchens, adding a fiery kick to everyday dishes. Though not tied to a specific occasion, this spicy seasoning is a favorite for those who enjoy a bold twist in their meals. It complements not only traditional Japanese dishes but also infuses a taste of umami into Western cuisine, making it a staple for adventurous cooks.

The blend delivers a vibrant heat from chili flakes, balanced by the subtle savoriness of garlic powder and a hint of earthy cumin. The fine sea salt ties everything together, ensuring that each sprinkle brings a burst of flavor without overpowering the dish. Perfect for sprinkling over grilled meats, mixed into noodle dishes, or dusted on freshly popped popcorn, this chili salt is an invitation to explore the boundaries of taste.

Ingredients

  • 3 tbspchili flakes
  • 2 tbspfine sea salt
  • 1 tbspgarlic powder
  • 1 tspcumin

Method

  1. Begin by setting a small, dry skillet over medium-low heat. Add 3 tablespoons of chili flakes to the skillet, spreading them out evenly. Stir gently and continuously with a wooden spoon. You'll know they're ready when the chili flakes release a warm, spicy aroma and deepen slightly in color, which should take about 2 to 3 minutes.
  2. Remove the skillet from heat and immediately transfer the toasted chili flakes to a cool plate to stop the cooking process. Allow them to cool completely, which is essential to prevent moisture from affecting the final blend.
  3. Once the chili flakes are completely cool, combine them with 2 tablespoons of fine sea salt, 1 tablespoon of garlic powder, and 1 teaspoon of cumin in a spice grinder or mortar and pestle. Grind or mix until the ingredients are evenly combined, ensuring the texture is uniform throughout.
  4. Transfer the Japanese Chili Salt to an airtight container. It is important to choose a container that seals well to maintain the blend's freshness and potency.
  5. Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. This will help preserve the flavors and aromas of the spices.
  6. For the best aroma and flavor, aim to use the Japanese Chili Salt within a few months. Sprinkle it over dishes as a finishing touch to add a burst of spicy, savory flavor typical of Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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