This is an easy seasoning spice to make. First sesame seeds are toasted, then they are coated with salt that has been dissolved in water. It is mainly used to season rice and beans. There is also a lot of nutrition in sesame seeds. You will want to use this on all sorts of vegetables and other foods.
Gomashio (Japanese Sesame Condiment)
16 portions (remember its a condiment or seasoning)
Time to Make
- No prep, unless you want me to tell you about how long it should take you to get some water, salt, and sesame seeds. Oh, and a skillet.
- 10 minutes cooking time
- 1/2 cup warm water
- 3.5 oz. raw sesame seeds (you can use white seeds or a mixture of white and black)
- .35 oz salt
- Dissolve the salt completely in warm water; set aside.
- Heat a large non-stick skillet over medium-low heat and toast the sesame seeds. Once they start to “pop” they will try to jump out of the pan. Stirring helps to lessen this.
- Add the salted water to the pan and stir until the water evaporates. You will want to scrape up any salt that dries to the pan as you stir. The final product will be sesame seeds that are covered with grayish salt crystals.
- When completely dry, the gomashio can be stored in an airtight container in a cool dry place for about a month. It can also be stored in the refrigerator.