Prep 2 mins
Cook 3 mins
Traditionally called "Gomasio", this seasoning is a staple in Japanese cuisine and is a sure hit in your kitchen too! Try sprinkling on steamed veggies, white rice, on pasta tossed with a little oil, soba noodles tossed with a touch of sesame oil and green onions... the possibilities are endless!
- 3 tablespoons black sesame seeds or 3 tablespoons sub sesame seeds or 3 tablespoons tan sesame seeds, as available
- 1 teaspoon sea salt
- Put sesame seeds and salt on a small, heavy, dry skillet over medium-high heat.
- Cook, stirring constistently for 3 minutes, or until both salt and seeds are lightly browned and fragrant, and a seed or 2 start to"pop".
- The sea salt may look more gray than browned.
- Remove from heat and grind to a fairly fine powder in a blender, food processor, or spice grinder; morter and pestle also work, though be sure to grind to a powder like consistency.
- Store in an airtight jar.
This turned out nice. I followed Sarah's instructions exactly using black sesame seeds. A small jar of this seasoning costs $4.00 at my local grocery so it's nice to have an economical alternative! Next time I make this, I'm going to use a blender....I used my mini-food processor this time and got sesame seeds all over my kitchen. Oh, and DH and I like this on rice and it was quite tasty. Thanks Sarah!