Shichimi is a Japanese spice mixture of chili and the other spices such as a poppy seed, hemp seed, Japanese pepper, sesame, dried citrus peel, perilla, and ginger. The kinds and mixture are depending on the producers.
Not only the spiciness of the chili, it is quite aromatic and stimulate your appetite! It gives an accent into a dish and is usually sprinkled into soba or udon-noodles. Also, it is good with gyudon (simmered beef on rice) or yakitori (char-grilled chicken skewers). Try the dish with white, rose, or sparkling wine bedsides beer!
・250 g edamame beans (fresh)
・40 g salt
・1 L boiling water (to blanch edamame)
・some shichimi, red pepper and seven aromatic spices
1. Put the fresh edamame into a bowl and add 1/3 of the amount of salt. Rub them with both hands to remove edamame fuzz.
2. Bring the water to a boil in a large pot and add the rest of the salt. Then, blanch the edamame for 3-4 minutes. Don’t rinse the edamame.
3. Drain it and sprinkle some shichimi.