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Togarashi – Vietnamese Pho

4/5/2020

 
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​Meter – Time consuming but Easy
Yield: 3 gallons
Time:

Mise en Place
  • Knife
  • Cutting board
  • Large Stock Pot (4-5 Gallons)
  • Medium Stock Pot (3-4 gallons)
  • Flat Bottom Pan or Cast iron
  • Tong
  • Baking Sheet pan
  • Colander
  • Chinois (Fine mesh Strainer/ Cheese cloth)
  • Rubber Spatula 

Master Ingredient List
  • 5 pounds Beef Bones with marrow
  • 1 small can Tomato Paste
  • (4) 1 x 2 Inch Pieces of Ginger
  • 2 Medium Yellow onion
  • 3 cup Mirin
  • 1 gallon Beef Broth
  • 3 gallons Water
  • 3 each whole Clove
  • 2 oz Coriander seed
  • 7 each Star Anise
  • 1 oz whole Fennel Seed​​
  • 4 stalks - Lemongrass Smashed or 4 lemons peeled just the yellow part
  • 6 Garlic cloves Smashed
  • (1inch x 1 inch- Peeled) rough chop Turmeric Root
  • 1 sheet Kelp (if on hand)
  • 2 bunches Cilantro stems
  • ½ cup Soy Sauce
  • Habanero (dime size- no seeds)
  • 2 each Lime Juiced
  • 1 Jar Togarashi – Here’s the Deal Spice Co.
  • 1-2oz Sesame oil
  • To Taste – Salt​
  • ​Sugar (optional)
  • ​1-2 Tablespoon Fish Sauce to taste (optional)
  • 1 oz Thai Basil
  • 1 bunch Cilantro leaf
  • 1 oz Bean sprouts
  • 1 each Jalapeno or Fresno Pepper slice
  • 6 minute egg (soft boil – see recipe)
  • 1 box Thai Noodle- see package for directions
  • 2 pounds Meat or Tofu
  • Sliced: Sugar Snaps, Radish, Onion, Carrot

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Recipe Ingredients

5 pounds Beef Bones with marrow (usually bought frozen, please thaw before roasting)
1 small can Tomato Paste
  1. Pre Heat Oven to 375°F
  2. Rub the cold bones in tomato paste
  3. Roast at 375°F until heavily roasted
  4. Remove and reserve
    ​
(4) 1 x 2 Inch Pieces of Ginger
2 Medium Yellow onion
  1. Cut in half or quarters- with Flat strips about ½ inch thick
  2. On a flat type pan (pancake pan) or cast iron
  3. Heat till medium hot, place onion and ginger on pan
  4. Dry Sear Dark on both Ginger and Onion
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Recipe Continued
​
  • 1 cup Mirin
  1. Deglaze bone pan, after bones and fat have been added to Stock Pot​
    ​
  • 1 gallon Beef Broth
  • 3 gallons Water
  • 3 each whole Clove
  • 1 oz Coriander seed
  • 4 each Star Anise
  • 1 oz whole Fennel Seed
  1. In Large Stock pot add in Beef Bones that were roasted in tomato paste, Seared Ginger Root and Seared Onions.
  2. Deglaze Bone Pan with 1 cup Mirin, scrape bottom of pan to get all the roasted flavor left behind
  3. Add in Beef Broth, Water, Clove, Coriander, Star Anise, Fennel Seed
  4. Place on Stove top over Medium-High Heat.
  5. Once up to a Boil, Lower to a simmer
  6. Simmer for 4 hours. Stirring every hour or so.
  7. Lower Pot to a slow Bubble (Roughly 180° F) (Bubble then 20 seconds later, Bubble)
  8. Cook on Slow Bubble for 12 hours (we do It over night or longer if preferred)
Preparation Items
  • 4 stalks - Lemon grass Smashed or 4 lemons Peeled just the yellow part
  • 6 Garlic cloves Smashed
  • (1inch x 1 inch- Peeled) rough chop Turmeric Root
  • 1 sheet Kelp (if on hand)
  • 2 bunches Cilantro stems
  • 2 cups Mirin
  • ½ cup Soy Sauce
  • 1 oz Coriander seeds
  • 3 each Star Anise
  • Habanero (dime size- no seeds)
  • 2 each Lime Juiced
  • 3 Tablespoons Togarashi – Here’s the Deal Spice Co.
  • 1-2oz Sesame oil
  • To Taste – Salt
  • Sugar (optional)
  • Fish Sauce to taste (optional)
  1. Strain Base Stock through a Colander, then again Strain through Fine Mesh Strainer (or cheese cloth)
  2. Reserve the Liquid!! Discard the Waste.
  3. Taste!!
  4. Place into the Medium Size Stock Pot
  5. Add in the Preparation Items from above.
  6. Simmer for 3 hours with ingredients
  7. Strain again through Chinois or Cheese cloth.
  8. Place back into Stock Pot
  9. Taste, season if necessary
Cool Quickly and Freeze -Or- Crank it back up to a boil and Serve in a bowl with the following garnishes 
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​Garnish with
  • ​Togarashi - Here’s the Deal Spice Co.
  • Thai Basil
  • Cilantro
  • Bean sprouts
  • Jalapeno or Fresno Pepper slice
  • 6 minute egg (soft boil – see recipe)
  • Thai Noodle- see package for directions
  • Meat or Tofu
  • Sliced: Sugar Snaps, Radish, Onion, Carrot, 
6 Minute Egg
​

Bring 4-6 Eggs to room Temperature.
In a 3 quart saucepan Fill ¾ full of Cold Water, 1 oz of Rice Vinegar.  Once to a rolling boil, give the water a slow spin, add Room Temperature Eggs, with a slotted spoon one by one. Set a timer for 6 minutes. After 6 Minutes, bring pan to Sink, pour out most of the hot water, then Run Cold water over them for 6- 12 minutes. Peel, cut in half, stir into Very Hot Pho Broth!

Togarashi – Salmon

3/25/2020

 
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​Mise en Place
  • Baking Tray
  • Parchment paper
  • Metal Spatula
​
  • Salmon (Skin off, Pin Bone Out (PBO))
  • Togarashi (Here’s the Deal Spice Co.)
  • Salt
  • *Butter
  • *Alternatives - Extra Virgin Olive Oil/ Smart Balance
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​Recipe
  1. Pre heat oven to 375°F
  2. Bring Salmon to room temperature, Pat Dry
  3. Line your Baking Tray with Parchment paper
  4. Place your Salmon, Skin Side Down on the parchment paper
  5. Add your Preference of Salt to the Fish
  6. Add enough Togarashi to coat the top side of the fish.
    1. 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
  7. Add a few knobs of Butter to the top of the salmon
  8. Place your Baking pan with the salmon inside on the middle rack.
  9. Cook Just until the White Juices start to pool on top of the Salmon
    1. Depending on the thickness of your salmon, this could take anywhere from 7-15 mins
    2. Keep an eye on it, Fish Cooks Fast
  10. Internal Temperature roughly between 130°F - 140°F
    1. I Prefer my salmon on the Medium Rare Side, Roughly 120°F
  11. Remove Baking pan from oven, Allow to rest for about 3-5 Minutes.
  12. Use Metal Spatula to remove from baking tray to your plate, then pour the remaining Butter and Juices on top!!
  13. Enjoy
    ​
Best served with:
Rice, Asparagus, Top a Salad or Orzo Pasta  
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Togarashi – Stir Fry

3/10/2020

 
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Choice of Protein

  • Chicken (Breast or Thigh, Skinless)
  • Beef (skirt steak or Flank)
  • Tofu (firm)
  • If preferred: Marinade protein of choice in, 1 oz sesame oil, 2 oz soy sauce, 2 TBL Togarashi, ½ oz Pickled Ginger Juice- mix together, add Protein and Cover to marinade between 1-4 hours.
  • Cut Protein of choice (not tofu) into 2-inch length x ½ inch thick. Reserve.


Stir Fry Prep / Mire Poix

  • 1 oz - Sesame oil
  • 2 oz - Soy Sauce
  • 3 oz – Mirin
  • 1 TBL – Honey or Agave
  • 1 TBL – Lime Juice
  • 2 oz - Hoisin sauce
  • 2 oz – Ginger (Brunoise)
  • 1 oz - Garlic
  • 3 oz - Red Onion (Julienne)
  • 2 oz - Sugar Snaps (Deveined) Cut on a Bias (~1 inch)
  • TT – Togarashi (1 TBL)
  • 3 oz - Shiitake Mushroom (stems removed) sliced into ½ inch pieces
  • 3 oz - Bell Peppers (choice of Color) Julienne (1/8in x 1/8in x 1-2 inches)
  • 3 oz - Broccoli Florets (about 1 inch x 1 inch) Blanched
  • 3 oz - Carrots (cut into Julienne) Blanched
  • *Corn Starch or Arrowroot- if preferred


Garnish With

  • 2 oz - Bean Sprouts
  • 2 pinch Cilantro leaf
  • 1-2 Lime Wedge​
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Cooking Method
  1. In Wok or Sauté Pan, add Sesame oil, over Medium Heat allow to warm but not Smoke. Add in protein, sear, cook for 3-5 minutes. Remove and set aside. (Not Tofu — see step 10)
  2. In same pan, add in Ginger, Garlic, Red onion… sauté briefly (do not brown)
  3. Add in Shiitake mushrooms, sauté until tender (these will soak up the sesame oil)
  4. Add in Deveined sugar snaps, Bell Peppers, Carrots, and Togarashi seasoning, mix around to evenly cook and allowing the Togarashi seasoning to Bloom. (1-2 mins over the Medium Heat)
  5. Deglaze with Mirin and Lime Juice
  6. Add Soy sauce and Hoisin once the Mirin has mostly evaporated, continue to simmer and allow all vegetables to heat through — these vegetables do not take long to cook/ heat up
  7. Add Honey or Agave (or other sweetener choice- this will cut down the Heat of the Stir Fry)
  8. Add the Blanched Broccoli florets (warm through)
  9. Add Protein of choice back into the vegetables, allow the sauce to coat the meat and Broccoli cook for an additional 1-2 minutes or until desired temperature cook of Meat.
  10. Tofu Firm — sear in pan, with sesame oil. To desired Brownness, remove. Add to plate once Vegetables and sauce are complete.
  11. Plate Stir Fry, over Rice or Noodle of choice (see box for cooking instructions. Add Togarashi seasoning to rice if desired (1 TBL to 1 Cup of Rice)
  12. Serve hot, eat and enjoy!


Cooking Tips
  • Do not overcook, we want the vegetables to be tender to the tooth. Depending on heat source, may change cooking times.
  • Taste your pan sauce, add additional Togarashi, Salt, Heat or Honey if needed
  • If too much liquid remains – you can pour it out into another pan to reduce, or add a small amount of Corn Starch or Arrowroot (this will thicken up your stir fry sauce).

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