Gomasio (Japanese Sesame Seed Condiment) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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A condiment used in Japan much as you and I would use salt. I like this sprinkled on salad, sauteed greens, scrambled egg; but my favorite way is stirring some into my brown rice hot cereal! I use a Japanese suribachi to grind the seed mixture, but you can use a standard pestle and mortar or blender. Ingredients:
2 cups brown sesame seeds (not white sesame seeds) |
1 tablespoon sea salt |
1 strip kombu seaweed (roughly a 6-inch by 1 1/2-inch wide piece) |
Directions:
1. NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
2. In 10 clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
3. At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
4. Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
5. Remove pan from heat and allow seed mixture to cool.
6. Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
7. Store in airtight container but DO NOT refrigerate. Use up within a month.
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