Charred Spring Onion and Sesame-Chile Butter
Photo by Peden & Munk
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Recipe information
Yield
Makes about 2 cups
Ingredients
6 spring onions
1 tablespoon vegetable oil
Kosher salt, freshly ground pepper
2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1 cup (2 sticks) unsalted butter, room temperature
Preparation
Step 1
Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
Step 2
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
Do Ahead
Step 3
Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Recipe notes
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