Togarashi Tomahawk

Togarashi tomahawk

  • serves 4
  • Easy

This BBQ steak recipe is a real crowd pleaser. We have created a togarashi spice mix to give the steak Japanese flavours of sesame, nori seaweed and zesty dried mandarin, and basted the steak in miso and rice wine vinegar



  • tomahawk steak 1, around 1.25kg
  • vegetable oil
  • togarashi 3 tbsp
  • sea salt


  • miso paste 2 tbsp
  • mirin 2 tbsp
  • rice wine vinegar 2 tbsp
  • caster sugar 1 tbsp


  • Step 1

    Heat a gas or charcoal barbecue to a medium-high heat.

  • Step 2

    Brush the steaks liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick.

  • Step 3

    Put on the grill, fat-side down for the first 5 minutes and then cook on either side, turning every 5 minutes for around 30-35 minutes for medium-rare.

  • Step 4

    Whisk all of the dressing ingredients in a bowl.

  • Step 5

    Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes.

  • Step 6

    Slice the steak and serve with the dressing and resting juices.

Togarashi is a Japanese spice blend usually consisting of black and white sesame seeds, shichimi chilli powder, dried mandarin peel, szechuan peppercorns, ground ginger and salt, and other ingredients. Buy it from

A tomahawk steak is a thick-cut rib-eye left on the bone. You can order it from your butcher.

Nutritional Information

  • Kcals 500
  • Fat 27.7g
  • Saturates 8.7g
  • Carbs 13.5g
  • Sugars 7.7g
  • Protein 49.3g
  • Salt 3.9g