Monday, 12 June 2017

Miso Cherry Tomato and Shichimi Tograshi Orzo

This Miso Tomato with Roasted Garlic and Shichimi Tograshi is inspired by a Miso Tomato Soup  recipe I saw a couple of years ago.

I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.  
I still have a jar of brown rice miso in my fridge, as for the ShichimiTograshi - well I picked that up last year when we went to Glastonbury. 

Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes.  I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome.
I am sharing the Miso Cherry Tomato and Schichimi Tograshi Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Miso Cherry Tomato with Roasted Garlic and Shichimi Tograshi Orzo 
Ingredients
Serves 4
250g - 300g orzo, cooked according to packet instructions, set aside.

1 head of garlic, separated but still in paper skin
1 punnet of cherry tomatoes, rinsed and sliced in half
4 tablespoons of olive oil
1 tablespoon tomato paste
2 tablespoons miso

Schichimi Tograshi to taste (available from specialist Oriental supermarkets)
4 spring onions, sliced
Salt to taste

Optional: Black sesame seeds
Method
In a bowl, add the garlic and sliced cherry tomatoes.
Whisk together the tomato paste, miso and olive oil and then pour over the garlic and tomatoes and toss well.
Then transfer to a baking sheet.
Roast in the oven for 15 - 20 minutes or until the tomatoes have burst.
Remove from the oven, allow to cool. 
Squeeze out the garlic and discard the papery skin, then transfer to the bowl along with the roasted cherry tomatoes.
Stir in the cooked orzo and remaining ingredients, including the optional black sesame seeds.
Taste and adjust seasoning if necessary including Shichimi Tograshi.
Serve warm or cold.  Inspired by  a Miso Tomato Soup recipe by Gourmande In The Kitchen.

8 comments:

  1. I'm a huge fan of orzo salads. There's something about the first rays of sun that makes me want to just dive into orzo. I can totally see the happy marriage with togarashi and miso.

    ReplyDelete
    Replies
    1. Thanks Joey, yes I can see why orzo may appeal on sunny days.

      Delete
  2. Hi Shaheen, this sounds lovely. We used to go through shichimi togarashi by the jar a few years ago, I must get some more!

    ReplyDelete
    Replies
    1. Thanks Lucy. If you have any further suggestion regarding suggestions and ways to use tograshi, please do let me know.

      Delete
  3. This makes me think of the M&S orzo pasta salad with tomatoes - but yours is much better and has a far more exciting ingredient list. Thanks for the idea, what a great summer lunch.

    Off topic, but on your comment about chickpea scramble, I greatly disliked scrambled eggs too so don't let that put you off :-) In fact, I found tofu scramble more like eggs than the chickpea flour equivalent.

    ReplyDelete
    Replies
    1. Thanks Kari. I do go to M&S, but have not checked out their orzo salad, will do this w/e now you mention it, just for comparison. And thanks for the tip on scrambled chickpea, will give it a go one day...

      Delete
  4. This pasta salad is unique and looks delicious. I love Shichimi Tograshi. Thanks for sharing it at Souper Sundays at Kahakai Kitchen this week. ;-)

    ReplyDelete
    Replies
    1. Thanks Deb. I hope to join in this week too with another salad dish, its proper hot here in the UK.

      Delete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You