Charred Spring Onion and Sesame-Chile Butter
A flavorful compound butter featuring charred spring onions and Japanese spices. This versatile butter combines the smoky sweetness of grilled spring onions with the heat of shichimi togarashi and red pepper flakes.
8 servings
20 min
Ingredients
- •6 whole spring onions
- •1 tablespoon vegetable oil
- •1 to taste Kosher salt, freshly ground pepper
- •2 tablespoons shichimi togarashi
- •1 teaspoon crushed red pepper flakes
- •1 cup unsalted butter
- •room temperature
Cooking Instructions
- 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.
10 min
- 2.
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
5 min
- 3.
Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
5 min