Recipe

Gomasio (japanese Sesame Seed Condiment) Recipe

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Ingredients

Directions

Step #1 NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store.
Step #2 The seaweed is optional.
Step #3 I always add it but omit it if you wish.
Step #4 In 10" clean, dry castiron skillet on medium heat lightly toast the salt & seaweed strip.
Step #5 The salt will turn a subtle greyish color.
Step #6 At this point, cool slightly, you can remove the kombu strip, then break up into small pieces.
Step #7 Return the seaweed pieces to the pan.
Step #8 Add the sesame seeds & toast about another 6-8 mins or unti the seeds are light golden.
Step #9 Stir constantly while the seeds toast & watch carefully.
Step #10 If the seeds burn, you have to start over.
Step #11 Reduce heat if necessary.
Step #12 Remove pan from heat & allow seed mixture to cool.
Step #13 Grind the seeds in batches to the consistency of coarse cornmeal.
Step #14 Specifically this means that about 3/4 of the seeds will be ground & the remaining either partially ground or whole.
Step #15 Store in airtight container but DO NOT put in the fridge.
Step #16 Use up within a month.
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