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Epicurious
Bon Appétit

Charred Spring Onion and Sesame-Chile Butter

By Andrew Knowlton
Charred Spring Onion and SesameChile Compound 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

  1. 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.

  2. Do Ahead

    Step 3

    Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

TagsSpreadsJapaneseEast AsianAsianSpring OnionOnionRoot VegetableVegetableChileBrunchDinnerBreakfastVegetarianGluten Free5 Ingredients or FewerMeal PrepMake AheadGrillingSpringBon Appétit

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