15 Thanksgiving Recipes With Shichimi Togarashi for Japanese Seven-Spice Holiday

Shichimi Togarashi Roasted Turkey

Shichimi Togarashi Roasted Turkey is a unique twist on the traditional Thanksgiving centerpiece. This spicy Japanese seasoning blend adds depth of flavor and an intriguing kick to the classic roasted turkey recipe, making it a standout dish for your holiday gathering.

Cooking Steps Instructions:

1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey and pat it dry with paper towels.
3. In a bowl, mix together olive oil, Shichimi Togarashi, salt, pepper, garlic powder, and onion powder to form a marinade.
4. Rub the marinade generously all over the turkey, including under the skin and into the cavity.
5. Stuff the cavity with fresh herbs and lemon quarters.
6. Place the turkey on a roasting rack in a large roasting pan and pour broth into the pan.
7. Roast in the preheated oven for about 3-4 hours, basting occasionally, until the internal temperature reaches 165°F (75°C).
8. Let the turkey rest for 20-30 minutes before carving and serving. Enjoy your spicy, flavorful Thanksgiving feast!

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Spicy Sweet Potato Mash

Spicy Sweet Potato Mash is a delicious and colorful side dish that blends the natural sweetness of sweet potatoes with the warm kick of Shichimi Togarashi, making it a perfect complement to your Thanksgiving feast. This creamy, slightly spicy mash will elevate your traditional holiday side with bold flavors that your guests will love.

Cooking Steps Instructions:

1. Peel and chop sweet potatoes into uniform chunks. Place them in a large pot and cover with water.
2. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
3. In the same pot, add the cooked sweet potatoes, butter, heavy cream, Shichimi Togarashi, salt, and black pepper.
4. Mash the mixture until smooth and creamy, adjusting the consistency with more cream if desired.
5. Stir in chopped green onions for garnish and serve warm. Enjoy your flavorful and spicy side dish!

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Soy-Glazed Brussels Sprouts

Soy-Glazed Brussels Sprouts are a delectable side dish that marries the earthy flavors of Brussels sprouts with a savory and slightly sweet soy glaze, enhanced by the spicy kick of Shichimi Togarashi. This dish is perfect for Thanksgiving, bringing a contemporary twist to your holiday table while offering a vibrant, colorful addition to your feast.

Cooking Steps Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Trim and halve the Brussels sprouts, placing them in a large bowl.
3. In a separate bowl, whisk together soy sauce, honey, Shichimi Togarashi, olive oil, minced garlic, salt, and black pepper.
4. Pour the glaze over the Brussels sprouts and toss until evenly coated.
5. Spread the Brussels sprouts on the prepared baking sheet in a single layer and roast for 20-25 minutes, or until caramelized and tender.
6. Remove from the oven, let cool slightly, and serve warm. Enjoy your delicious soy-glazed side dish!

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Shichimi Togarashi Green Bean Casserole

Shichimi Togarashi Green Bean Casserole is a modern twist on the classic Thanksgiving side dish. This flavorful casserole combines the crispness of green beans with a rich, savory mushroom sauce, enhanced by the aromatic spice blend of Shichimi Togarashi. It’s not only a crowd-pleaser but also adds a zesty kick to the traditional flavors, making your holiday meal unforgettable.

Cooking Steps Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a mixing bowl, combine cream of mushroom soup, milk, Shichimi Togarashi, salt, and black pepper, mixing well.
4. In the greased casserole dish, layer the blanched green beans and pour the mushroom sauce over them. Stir to combine.
5. Top with fried onions and grated Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes, until hot and bubbly. Serve warm and enjoy your flavorful Shichimi Togarashi Green Bean Casserole!

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Szechuan Cranberry Sauce

Szechuan Cranberry Sauce is a bold and spicy take on the traditional Thanksgiving condiment. This sauce marries the tartness of fresh cranberries with the heat of Szechuan peppercorns and a hint of ginger, creating a delightful contrast that complements turkey and other festive dishes perfectly. It’s an unexpected twist that will leave your guests talking long after the meal is over.

Cooking Steps Instructions:

1. In a medium saucepan, combine the fresh cranberries, sugar, apple cider vinegar, and water over medium heat.
2. Stir in the crushed Szechuan peppercorns, grated ginger, and cinnamon.
3. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, until the cranberries burst and the sauce thickens.
4. Season with salt to taste, and allow the sauce to cool slightly before serving. Enjoy your spicy Szechuan Cranberry Sauce as a tangy accompaniment to your Thanksgiving feast!

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Firecracker Mashed Cauliflower

Firecracker Mashed Cauliflower is a bold and flavorful side dish that brings a spicy twist to traditional mashed potatoes. By incorporating shichimi togarashi, a Japanese spice blend, this dish takes on a unique profile, combining the creaminess of cauliflower with a kick of heat and umami. This clever alternative is not only lower in carbs but also adds a vibrant flair to your Thanksgiving table.

Cooking Steps Instructions:

1. Steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain well.
2. In a large mixing bowl, combine the cooked cauliflower, butter, heavy cream, minced garlic, and shichimi togarashi.
3. Mash the mixture together until smooth and creamy, seasoning with salt and black pepper to taste.
4. Transfer to a serving bowl, garnish with chopped green onions, and serve hot as a flavorful side dish for your Thanksgiving feast!

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Seven-Spice Pumpkin Soup

Seven-Spice Pumpkin Soup is a warm, comforting dish perfect for Thanksgiving that marries the natural sweetness of pumpkin with the savory and slightly spicy notes of shichimi togarashi. This soup is an excellent starter for your holiday meal, boasting a creamy texture that will delight your guests while also incorporating a unique twist that sets it apart from traditional pumpkin soups.

Cooking Steps Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
2. Add the pumpkin puree, vegetable broth, coconut milk, and shichimi togarashi. Stir to combine and bring to a simmer.
3. Cook for about 15-20 minutes, stirring occasionally, until heated through and flavors melded.
4. Season with salt and black pepper to taste. Blend the soup until smooth using an immersion blender or by carefully transferring to a blender.
5. Serve hot, garnished with pumpkin seeds for added texture and crunch.

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Togarashi-Infused Stuffing

Togarashi-Infused Stuffing is a unique and flavorful take on traditional holiday stuffing, introducing the complex flavor profile of shichimi togarashi to elevate the dish. This savory side combines hearty bread, aromatic vegetables, and a hint of spice from the seven-spice blend, making it a perfect complement to your Thanksgiving turkey or vegetarian main course.

Cooking Steps Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large skillet, heat olive oil and butter over medium heat. Sauté the chopped onion, celery, and minced garlic until tender.
3. In a large bowl, combine the cubed bread, sautéed vegetables, shichimi togarashi, parsley, salt, and black pepper. Mix well.
4. Gradually add vegetable broth to moisten the bread mixture, stirring until evenly combined.
5. Transfer the stuffing to the greased baking dish and bake for 30-35 minutes, or until golden brown on top. Serve warm.

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Grilled Corn With Togarashi Butter

Grilled Corn With Togarashi Butter is a delightful side dish that perfectly captures the essence of summer while adding a unique twist to your Thanksgiving table. The smoky flavor of grilled corn pairs beautifully with the rich, savory togarashi butter, making it a standout choice to complement your seasonal feast.

Cooking Steps Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix softened butter, shichimi togarashi, lime juice, and salt until well combined.
3. Husk the corn and remove any silk. Brush the corn with a little olive oil and season with salt.
4. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until tender and slightly charred.
5. Remove corn from the grill, spread togarashi butter generously over each ear, and sprinkle with fresh cilantro, if desired. Serve warm.

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Shichimi Togarashi Deviled Eggs

Shichimi Togarashi Deviled Eggs are a sophisticated and spicy twist on the classic deviled eggs, adding depth and flavor with the addition of shichimi togarashi, a Japanese seven-spice blend. These delectable bites make for an eye-catching appetizer at your Thanksgiving gathering, combining creaminess with a hint of heat and a touch of umami.

Cooking Steps Instructions:

1. Hard boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let them sit for 10-12 minutes.
2. After cooking, transfer eggs to an ice bath to cool, then peel them carefully.
3. Cut each egg in half lengthwise and remove the yolks into a mixing bowl.
4. Mash the yolks with mayonnaise, Dijon mustard, shichimi togarashi, salt, and black pepper until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Garnish with chopped chives, if desired, and serve chilled.

Spicy Honey-Glazed Carrots

Spicy Honey-Glazed Carrots are a vibrant and flavorful side dish that adds a touch of sweetness and a kick of spice to your Thanksgiving table. Tossed in a delectable honey and shichimi togarashi glaze, these tender roasted carrots not only provide a colorful contrast to your meal but also deliver an enticing flavor profile that will impress your guests.

Cooking Steps Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and peel the carrots, then cut them into evenly sized sticks or rounds.
3. In a bowl, mix together olive oil, honey, shichimi togarashi, salt, and black pepper.
4. Toss the carrots in the honey mixture until evenly coated, then spread them out on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes until tender and caramelized, stirring halfway through.
6. Remove from the oven and garnish with chopped parsley before serving.

Togarashi Roasted Root Vegetables

Togarashi Roasted Root Vegetables are a delightful, colorful dish that brings warmth and heartiness to your Thanksgiving celebration. This medley of root vegetables, seasoned with shichimi togarashi, offers a unique blend of flavors—earthy, sweet, and slightly spicy—creating a perfect complement to your holiday spread.

Cooking Steps Instructions:

1. Preheat the oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
2. Wash, peel, and chop all root vegetables into uniform pieces for even cooking.
3. In a bowl, combine olive oil, shichimi togarashi, salt, and black pepper, then add the chopped vegetables and toss to coat evenly.
4. Spread the coated vegetables out on the prepared baking sheet in a single layer.
5. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until tender and lightly caramelized.
6. Remove from the oven and garnish with fresh thyme before serving.

Sesame and Shichimi Togarashi Bread Rolls

These Sesame and Shichimi Togarashi Bread Rolls are a flavorful twist on traditional dinner rolls, blending the nutty taste of sesame seeds with the warm, spicy notes of shichimi togarashi. Perfect for Thanksgiving, these rolls are not only delicious but also add a unique touch to your holiday table, complementing savory dishes beautifully.

Cooking Steps Instructions:

1. In a large bowl, combine warm water, sugar, and instant yeast; let it rest for 5-10 minutes until frothy.
2. Add the flour, salt, olive oil, sesame seeds, and shichimi togarashi to the yeast mixture; mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-1.5 hours or until doubled in size.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the risen dough, divide it into small balls, and shape them into rolls; place them on the prepared baking sheet.
7. Allow the rolls to rise again for about 30 minutes, then brush with beaten egg for a shiny finish.
8. Bake for 15-20 minutes, until golden brown; allow to cool slightly before serving.

Miso Pumpkin Pie

Miso Pumpkin Pie is a delightful twist on the traditional Thanksgiving dessert, combining the rich, creamy texture of pumpkin with the umami depth of miso. This unique fusion creates a savory-sweet flavor profile that is sure to impress your guests and elevate your holiday celebration.

Cooking Steps Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, miso paste, and eggs until smooth.
3. Add ground cinnamon, ground ginger, nutmeg, and salt; mix until fully combined.
4. Pour the filling into the pre-made pie crust, smoothing the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. Allow to cool for at least an hour before serving, either warm or chilled, for a delicious dessert.

Togarashi Scented Matcha Cheesecake

Togarashi Scented Matcha Cheesecake is a delightful fusion dessert that combines the earthy flavors of matcha with a hint of spiciness from shichimi togarashi. This unique twist on the classic cheesecake not only offers a luscious creamy texture but also presents a vibrant green color and a complex flavor profile that will surprise and delight your Thanksgiving guests.

Cooking Steps Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and salt; mix well and press into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, matcha powder, and shichimi togarashi, blending until fully incorporated.
4. Add eggs one at a time, mixing gently after each addition. Stir in heavy cream and vanilla extract until smooth.
5. Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
6. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
7. Allow to cool to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
8. Serve chilled, garnished with a sprinkle of shichimi togarashi for an extra kick.