I discovered togarashi a few years ago at a Japanese speciality store and have sprinkled it on everything from eggs and fish to sweet potato and nori chips ever since. Togarashi is a piquant seven-spice blend containing black and white sesame seeds, which boast important gut-loving nutrients such as fibre and vitamin E, while nori is a seaweed rich in gut-boosting micronutrients and inflammation-fighting antioxidants. These little chips are very addictive and are sure to become a mainstay in your cooking repertoire.
Ingredients 6
10 nori sheets, cut into squares if not already pre-cut
2 tbsp water
1 tbsp tamari
2 tsp extra virgin coconut oil, melted
2 tsp white sesame seeds
1 tsp togarashi
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Method 5
Preheat the oven to 120°C (250°F/Gas Mark 1 or 2). Line three large baking trays with baking paper.
Lay half of the , rough side up, on a clean kitchen bench.
Combine the , and in a small bowl. Brush the with the mixture, going all the way around the edges. Place the remaining nori sheets on top, rough side down, pressing down to seal.
Using kitchen scissors, cut each nori square into eight strips. Arrange the strips close together on the baking trays. Brush again, then sprinkle with and .
Bake the chips for 15–20 minutes until dry and crisp. Set aside to cool. Serve immediately or store in an airtight container for up to 3 weeks.
