Japanese seven spice, also referred to as shichimi togarashi, most commonly contains a blend of red pepper, Sichuan pepper, ginger, white and black sesame seeds, orange peel and nori flakes. It contributes a multi-dimensional savory flavor alongside a gentle heat, and is commonly used to adorn ramen, udon noodles, tempura and edamame.
Since mango, chile and lime are such a well-established combination, the idea to lacto-ferment mango pieces with a citrus, chile-based spice blend came to fruition when developing this ferment. The next step was to utilize it to fill the interior of a popular Japanese rice dish, onigiri.
Onigiri is a triangular or cylindrical piece of white rice and is commonly filled with fish or umeboshi (fermented plum) paste. The fermented mango contributes sweet, salty and sea notes, culminating in a flavor-filled bite.
What’s Good to Know with Chef Olivia:
- Using the fermented mango brine to season the sushi rice is not only resourceful but also imparts a great deal of flavor.
- This ferment would taste delicious mixed with some mayo and used as a dipping sauce for French fries.
- Serve your batch of fermented mango over coconut sticky rice for a savory version of the beloved dessert favorite.
- When preparing your ferment, try to source mangoes that are not rock hard but also not too ripe. This will help them keep their shape when fermented.
- Try adding your mango ferment to burritos, breakfast tacos or spicy tempura sushi rolls.
Ingredients
For the Fermented Seven Spice Mango Spears:
Yield: 1/2 gallon-sized jar
- 3 large mangoes, peeled and cut into 1/4-inch thick spears
- 1 ginger root, peeled and diced
- 1 bunch scallions, sliced on diagonal
- 2 tablespoons shichimi togarashi (Japanese seven spice)
- 2 tablespoons sea salt
- 2 tablespoons sugar
- 1/4 cup rice vinegar
- water, to cover
For the Fermented Seven Spice Mango Onigiri & Assembly:
Yield: 16 pieces
- 2 cups white sushi rice
- 1/4 cup fermented mango brine
- 1 teaspoon sea salt, more to taste
- 1 1/2 cups fermented seven spice mango spears
- 1/4 cup furikake
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
Directions
For the Fermented Seven Spice Mango Spears:
- Add mango spears, diced ginger, sliced scallions, shichimi togarashi, salt and sugar to a large bowl.
- Massage for 2 minutes. Fold in rice vinegar and allow mixture to rest for 5 minutes.
- Pack mixture into a sterilized, glass 1/2-gallon jar, along with any residual liquid; add fermentation weight.
- Cover with water until the level comes up 1 inch below the lower rim.
- Attach airlock lid and ferment at room temperature for 5 to 7 days.
- Refrigerate for extended storage.
For the Fermented Seven Spice Mango Onigiri & Assembly:
- Rinse sushi rice until water runs clear.
- Add to a pot and cover with cold water until level reaches 1 inch above the rice.
- Bring to a simmer, cover and cook on low for 15 minutes. Steam for 10 additional minutes.
- Fluff rice with a fork and transfer to a wide bowl.
- Gently fold in fermented mango brine and sea salt.
- Lightly wet hands by dipping in a bowl of water.
- Flatten 1/4 cup of rice into palm of hand. Add in a heaping tablespoon of fermented seven spice mango into center of rice.
- Fold rice over the mango to enclose the mango and form a ball. Shape into a triangle and repeat process with remaining rice and mango.
- Dip one side of each onigiri in either furikake, black or white sesame seeds.
More fermented recipes from Chef Olivia:
