Sesame Nori Butter Recipes

CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED

Steps:

• In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
• In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
• Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
• Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
• Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
• When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
• Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.

SESAME NORI BUTTER

Steps:

• Bon Appetit Add ThisPrintE-MailFeeds .Recipes & Menus | recipes Nori-Sesame Butter Drizzle this flavored butter over popcorn or grilled fish. Makes 1/2 cup Recipe by The Bon Appétit Test Kitchen Photograph by Diane Fields October 2011 Pictured with Bacon-Bourbon Butter (top) and Porcini-Red Wine Butter (bottom). • More compound butter recipes Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons toasted white sesame seeds 2 teaspoons toasted black sesame seeds 1/2 sheet toasted nori, finely chopped Kosher salt Ingredient Info Look for toasted nori (thin sheets of dried seaweed) and black sesame seeds in the Asian foods section of better supermarkets and at Asian markets. Preparation Put butter on a work surface and sprinkle sesame seeds and nori over butter. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months. Read More http://www.bonappetit.com/recipes/2011/10/nori-sesame-butter#ixzz1ZeCAomLr

CRISP NORI CHIPS WITH TOASTED SESAME OIL

Steps:

• Heat oven to 250 degrees. Brush or spray one sheet of nori very lightly with a little water and sprinkle it with sea salt. Fold sheet in half and press two sides together (sheets will not bind perfectly; do not worry).
• Use a pizza cutter or sharp knife to cut layered nori into 1-by-3-inch strips (or any desired size). Transfer strips to a cookie sheet in a single layer. Bake them for about 15 to 20 minutes; they will crisp and darken.
• When chips are done, carefully slide them off cookie sheet onto racks (they cool quickly). To serve, brush chips gently with sesame oil. Without oil, chips will stay fresh in a covered container for a day or two.

TOASTED SESAME NORI

Steps:

• Preheat oven to 160 degrees Celsius.
• Lay the nori sheets flat on a baking tray.
• Combine the oils and using a pastry brush, brush the oil over the top surface of each sheet.
• Sprinkle the sea salt and sesame over the oiled surface and roast in the oven for 5 minutes.
• Leave to cool before cutting into pieces approx 3 cm square.

TOASTED NORI WITH SESAME SEEDS

Steps:

• Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
• Put the sheets together and using scissors, slice them into thin strips, then into squares.
• Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes.
• Cool, then store in a covered jar so they will stay crisp. Enjoy!