Chef Tom Dokman Shares Some Togarashi Recipes

by | Oct 2023

Togarashi Seasoning

Photo: Chris Emeott

Togarashi is a versatile seasoning. As Tom Dokman from Here’s the Deal Spice Co. says, “It’s a delicate blend. You want to bake it, not sear it.”

We asked for a few more recipes to round out our togarashi menu, and Dokman was kind enough to share something simple and something a bit more complex.

Recipes courtesy of Tom Dokman

Togarashi Salmon
  • Salmon filet
  • Togarashi
  • Salt
  • Butter

Preheat oven to 375°F. Bring Salmon to room temperature, pat dry. Line your baking tray with parchment paper. Place your Salmon, skin side down on the parchment paper. Season the salmon with salt to preference. Add enough togarashi to coat the top side of the fish. (Season your Fish on the Tray that you are cooking it on. Any of the seasoning that falls off will add aromatics when baked, along with adding flavor to the butter.) 

Add a few knobs of butter to the top of the salmon. Place your baking pan with the salmon inside on the middle rack. Cook Just until the white juices start to pool on top of the salmon. Depending on the thickness of your salmon, this could take anywhere from 7-15 minutes. Your internal temperature should be roughly between 130°F–140°F. Remove the baking pan from the oven, and allow it to rest for about three to five minutes. Use a metal spatula to move the salmon from the baking tray to your plate, then pour the remaining butter and juices on top

Best served with: rice/ asparagus or topping a saladm/ orzo pasta 

Togarashi Rice Paper Spring Rolls

Yield: 8-10 spring rolls
Time: 30-40 minutes

Vegetable Marinade

  • 1 1/2 Tbsp. togarashi
  • 3 Tbsp. soy sauce
  • 1/3 cup sesame oil
  • 1 Tbsp. mirin
  • 1/2 tsp. sriracha 
  • 1 lime, zested and juiced
  • 1 Tbsp. mint, fresh
  • 1 tsp. cilantro, fresh
  • 1 jalapena, sliced

In a shallow bowl, combine soy sauce, sesame oil, mirin and sriracha. Zest one whole lime into the bowl. Cut and juice half of the lime, adding the lime juice to the bowl. Wedge the second half of the lime for garnish. Add in 1 1/2 Tbsp. togarashi. On a cutting board, lay out two large mint leaves on top of each other and thinly slice into threads. Remove the leaves from five sprigs of cilantro and again, thinly slice into threads. Add the mint and cilantro to the marinade bowl. Slice the jalapeno in half lengthwise, using a spoon to remove the seeds. Finely dice the jalapeno and add to the bowl. Let the marinade sit for 10 minutes.

Vegetable Spring Rolls

  • 1 packet rice paper (spring roll wraps)
  • 8 shiitake mushrooms, stems removed
  • 8 leaves butter lettuce, rinsed and ribs removed
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cup red cabbage, thinly sliced
  • 15 sugar snap peas, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1/4 cucumber, seeds removed, peeled if preferred and thinly sliced

Roast Shiitake Mushrooms

Preheat the oven to 350°F. Remove the stems from the shiitake mushrooms and place the shiitake caps on a cookie tray. Drizzle with sesame oil and a splash of soy sauce. Bake in the oven for 10–15 minutes. Remove and cool. Slice into thin strips and reserve in a small bowl.


Julienne: cutting an item into thin uniformed strips, roughly match stick in size 

Vegetable Deveining: to remove tough fibers from the end of sugar snap peas down the vein of the inside curve of the vegetable. Simply, snap the tip and pull downward towards the inner curve to remove tough fiber.

Preparing the Vegetables

On a clean prep area, have your vegetables that you are preparing near your station. When preparing the vegetables, thinly slice each one to a similar size—a “julienne cut.” Designate one bowl per vegetable. Butter Lettuce: remove from package, rinse in cold water, tear out the rib or remove it using a sharp knife and place the leaves in its own small bowl. Red and yellow bell peppers: cut in half, remove the seeds, cut into smaller sized pieces, and thinly slice. Red cabbage: cut a two inch by two inch piece of cabbage, place the flat side down and slice into julienne, place into its own bowl. Sugar snap peas: use the vegetable deveining method, slice thinly on a bias. Carrot: cut down into smaller more manageable pieces before carefully slicing  into thin strips. You may use a Mandoline slicer for this preparation but please exercise caution when using this appliance. Cucumbers: cut into two and a half inch pieces, slice in half, remove the seeds with a spoon and thinly slice into strips.

Clean off your cutting board and organize your station. Fill a 12 inch diameter bowl with cold water. Place one rice paper wrapper in the water to soften for about three minutes. In a medium bowl, place a small handful of each julienned vegetable inside. Stir your marinade with a spoon and spoon just enough marinade on top of your vegetables to lightly coat them. Too much marinade will over-hydrate the wrapper and cause it to tear. Toss to evenly coat the vegetables. It should look like a vibrant rainbow of color. Check the spring roll wrapper to make sure it is fully hydrated without any tears or hard areas. Gently remove the wrapper with two hands, grabbing just the edge of it and hold it over the bowl to allow excess water to drain off. Once you remove the hydrated spring roll wrapper, add another one to the bowl to hydrate while you prepare the spring roll.

You do not want a wet station when rolling these up. Gently place the rice paper on your cutting board, straightening it out so that it’s flat and circular. If the wrapper is extremely wet, allow it to dry on the cutting board until the excess water has evaporated. In the middle of the rice paper place the butter lettuce down first, green side down. This will act as a barrier between the tossed vegetables and the rice paper. It also holds all the vegetables together. Toss your marinated vegetables again. Place a small handful of vegetables on top of the butter lettuce, just enough to cover the lettuce.

Rolling the Spring Rolls

Grab the edge of the rice paper closest to you. Stretch and fold over the vegetables and butter lettuce. Tuck under the butter lettuce if possible. Fold in your left and right sides of the rice paper, stretching the rice paper to make it tight around the vegetables. Roll it up and place the fold side up to air dry. Continue the process until you run out of marinated vegetables. Once semi dry, use a sharp knife to cut the spring rolls in half and place on a serving platter.

Tips and Tricks

  • Having a Scrap bowl near your station is an easy way to place small amounts of garbage in, while prepping. This keeps you on your cutting board prepping for a longer period of time.
  • Sugar Snap Peas: wash and reserve the sugar snaps in a bowl filled with cold water in the refrigerator. This allows the peas to stay crisp, crunchy and hydrated. When cooking with sugar snap peas, use the “Vegetable Deveining” method to remove the inside tough, fibrous piece from the pea pod.
  • Keep your Vegetables in separate bowls:
    • If there is a dietary restriction when building your spring rolls, it’s easy to omit
    • Allows you to use only what you need at that time, keeping the vegetables crisp and crunchy.
    • Only toss enough vegetables and marinade together for the amount of spring rolls needed.

Here’s the Deal Spice Co.
Facebook: Here’s The Deal Spice co.
Instagram: @heresthedealspice


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