2. Take your 3 nori sheets and cut into pieces and put into the food processor or bullet-type device. Pulse in very short bursts until the nori is the size of very small bits of confetti or panko-sized flakes.
3. Add the salt, pepper, garlic, chili flakes, sesame seeds, poppy seeds and oil into the processor and, in very short bursts, pulse a couple of times to blend the ingredients evenly. Alternatively, place all the ingredients into a small bowl and stir with fork
6. Place the chicken thighs onto the baking sheet leaving plenty of room between the pieces
7. OPTIONAL: in traditional Japanese 7 spice mix, orange or mandarin zest is used and sprinkled on top or added into the mix to provide a contrasting taste for the hot spicy flavor of the chili flakes. The zest adds very little to the calorie count, but may not be practical because LCHF/keto recipes do not use the fruit in any other recipe. Alternatively, use lemon zest.
8. Bake for about 20 minutes on the middle rack position of the oven
9. Check the chicken, if not done, roast until well done and the skin is crispy and juices run clear. Do not burn or char the surface
For best results, thaw in the refrigerator overnight or place into the refrigerator first thing in the morning. If not completely thawed, place on a plate and let thaw on your counter. Microwaving to thaw will make the meat tougher and not as juicy and flavorful.
Togarashi is the Japanese word for chili peppers. Shichimi is a condiment group that always includes chilies as an ingredient. Shichimi is used to enhance the clean, simple flavors of Japanese food. It is used to season traditional Japanese foods such as grilled fish, beef or chicken, as well as rice, noodles and soups. It is believed that this recipe was created by 17th century apothecaries, after chilies were introduced to Japan as a form of medicine.
By Angela Wilkes
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