Recipe by COOKGIRl
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.
- 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 See How It's Made
- 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.
- In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
- At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
- 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.
- Remove pan from heat and allow seed mixture to cool.
- 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.
- Store in airtight container but DO NOT refrigerate. Use up within a month.