This Togarashi Zucchini is oil-blanched, lightly salted, and covered with spicy Japanese seasoning that I’ve fallen in love with. Any excuse to get this stuff into my mouth, I’ll gladly take, but these spiralized zoodles ended up being pretty close to perfect.
This post was created in partnership with Ninja. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.
I had my first experience with Togarashi by accident. Heather, Susannah and I were in Sacramento at a conference and ended up getting a pretty amazing reservation at Mikuni Sushi. In the private corner booth, we ordered our weight in sushi (which was amazing), but the real winner of the night was their edamame. Specifically their Freaky Edamame. It was very freaky. Freaking amazing.
So amazing that I didn’t even get a picture of it.
What I did get a few weeks later though is ask if they could share what was on those little heavenly nuggets, AND THEY DID. You are going to want it for allllll the things.
I highly recommend Spiceology’s Togarashi blend. The flavor is amazing, and the price is RIGHT. I’m a huge fan of all of their products, so drop by and pick some things out!
This machine automatically detects what device is attached to it, and pulls up custom menus on the touch screen with the perfect program for what you are trying to do.
I use my blender for all the things. I have this great blueberry banana green smoothie, and you’ve definitely got to put my pina colada, including the raspberry and cherry varieties, and my broccoli cheese soup is great to put in the blender and make super smooth.
You can also whip up even your salad dressing in these. I love the smaller cup that comes with this for smaller-batch items like that!
For this recipe, I oil blanched the vegetables in a mixture of canola oil and bacon grease.
Yeah, you read that right.
You can sub all oil if you don’t have any bacon grease laying around, or even do a quick stir-fry with these if you want, but I really like the texture that oil-blanching provides. They don’t get greasy at all, and OMG the bacon flavor is there in the background making everything so much better.
Next time I make this I’d like to do a mixture of veggies and toss in some onions, red peppers, and carrot. Colorful, beautiful, and flavorful!
Are you on the zoodle bandwagon yet? I was really hesitant. I LOVE me some pasta. Nothing can really sub for it, so the idea of vegetables instead of pasta just wasn’t really appealing to me. What I’m finding though is that I really like using these in their own right. No in place of pasta, but in addition to it, or in applications where I wouldn’t want to use pasta at all.
Another thing that I wasn’t really interested in was a hand crank machine. I’ve tried those before for other kitchen tools, and they end up getting ignored in the back of a cupboard and eventually work their way into the “give away” box.
Not this one. It is fast, easy to set up, can be tossed into the dishwasher, and is as low-maintenance as it gets.
- 2 medium zucchini
- 1/2 cup canola oil
- 1/4 cup bacon grease
- 1-2 tablespoons togarashi seasoning
- In a large wok, heat the oil and the bacon grease over medium to medium-high heat.
- Spiralize the zucchini following the package directions, quickly cook it in the hot oil for 2 minutes. Remove to a plate covered with paper towels. Sprinkle with togarashi seasoning, and salt to taste.
Amount Per Serving: Calories: 200 Sodium: 5mg Carbohydrates: 2g Sugar: 1g