Gomashio
Gomashio is a traditional Japanese seasoning made by toasting sesame seeds and combining them with a small amount of salt. Simple to prepare and packed with nutty flavour, it makes a delicious topping for rice, vegetables, salads, and grain bowls. Homemade gomashio is an easy way to add savoury flavour and a touch of Japanese cuisine to everyday meals.
Equipment
- A pan or skillet
- A suribachi (Japanese mortar)
Ingredients
- Wholegrain sessame seeds- 4 tablespoons
- Celtic Sea salt – 1/4 teaspoon
Instructions
- Put the sesame seeds in a bowl and wash them thoroughly in cold water.
- Rinse using a thin colander and dry using a paper towel.
- Roast the sesame seeds in a preheated skillet or pan in low heat.
- Stir continuously with a wooden spoon and shake the skillet occasionally so the sesame seeds don't burn.
- When seeds start popping, try crushing one between your thumb and ring finger. If the seeds crack easily, they are done; if not, roast for a bit longer.
- When the seeds are done, remove them from the pan and put them on a plate or bowl to cool.
- Measure the salt and roast in the skillet for a few minutes, stirring continuously. This will evaporate moisture from the salt, making it easier to combine with sesame seed oil.
- Grind the salt first in the suribache until it is very fine.
- Add the sesame seeds and grind the two together.
- When using the suribachi, don't stir too fast or apply too much pressure, or it will turn into a paste.
- Stir in horizontal circles in a spiral movement
- Crush about 80 per cent of the seeds.
Notes
Serve 1 tsp of gomashio with your dishes.
Store in a well-sealed glass jar for 20 days.