Sesame Salt Recipes

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SESAME SALT



Sesame Salt image

Gomasio is the nutty, toasty Japanese wonder condiment we're sprinkling on everything. Make it with white or black sesame seeds-or do a confetti-like mix.

Provided by Molly Baz

Categories     Bon Appétit     Condiment     Sesame     Seed     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Makes about 3/4 cup

Number Of Ingredients 2

3/4 cup white and/or black sesame seeds
1 tsp. flaky sea salt

Steps:

  • Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
  • Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6-8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
  • Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

GOMASIO (SESAME SALT)



Gomasio (Sesame Salt) image

Gomasio is a Japanese condiment used for vegetables or rice. It adds flavor but also vital nutrients. I love it on onigiri. Use immediately or store in an airtight container in the refrigerator up to 1 month.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Japanese

Time 15m

Yield 48

Number Of Ingredients 3

2 teaspoons coarse sea salt
½ cup white sesame seeds
½ cup black sesame seeds

Steps:

  • Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  • Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

Nutrition Facts : Calories 17 calories, Carbohydrate 0.7 g, Fat 1.5 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 102.9 mg

EDAMAME WITH SESAME SALT



Edamame with Sesame Salt image

Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

2 tablespoons toasted sesame seeds
1/2 teaspoon coarse salt
1 pound frozen edamame, in pods

Steps:

  • Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
  • Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

GOMASHIO (TOASTED SESAME SALT)



Gomashio (Toasted Sesame Salt) image

I have been making this for years and it is my husband's favorite seasoning! Great over brown rice! Gomashio is a macrobiotic seasoning and is said to de-acidify the blood. Eating too much acidic foods is said to cause many diseases. Gomashio is said to strengthen digestion and improve energy immediately. It is claimed to be healing for all blood related diseases, including diabetes and cancer. I don't know too much about that, but it is delicious and we eat it all the time! I find the unhulled sesame seeds at the health food store.

Provided by Sharon123

Categories     < 15 Mins

Time 7m

Yield 2 cups

Number Of Ingredients 2

2 cups unhulled brown sesame seeds
3 tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some)

Steps:

  • In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
  • Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
  • Watch them closely, or they will burn!
  • The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
  • The texture should be light and sandy.
  • They should ultimately be 95% crushed.
  • Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
  • Store gomasio in a tightly closed glass jar, keep in a cool dry place.
  • DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
  • I have kept this for over 6 months without spoiling.
  • This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
  • Enjoy!

SESAME SALT



Sesame Salt image

Make and share this Sesame Salt recipe from Food.com.

Provided by Dancer

Categories     Vegan

Time 5m

Yield 1/4 cup

Number Of Ingredients 3

2 tablespoons coarse salt
1/4 teaspoon ground turmeric
2 tablespoons toasted sesame seeds

Steps:

  • Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds.
  • Store in shaker.
  • Great on popcorn.

Nutrition Facts : Calories 648.5, Fat 54.6, SaturatedFat 7.7, Sodium 55824.8, Carbohydrate 30.6, Fiber 16.3, Sugar 0.1, Protein 19.4

SCALLION SALAD WITH SESAME



Scallion Salad With Sesame image

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this easy, crisp side with grilled pork belly.

Provided by Susan Kim

Time 15m

Yield Makes about 2 cups

Number Of Ingredients 6

1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise
2 tsp. gochugaru (coarse Korean red pepper powder)
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds
2 tsp. unseasoned rice vinegar
Kosher salt

Steps:

  • Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least 10 minutes and up to 1 hour. Drain and pat dry with paper towels.
  • Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.
  • Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine. Do ahead: Scallion salad (without vinegar and salt) can be made 1 hour ahead. Cover and chill.

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2019-03-19 Step 1. Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. …
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  • Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
  • Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)


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Top Asked Questions

How to cook sesame seeds with sea salt?
Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool. Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses.
How do you toast sesame seeds?
Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet. Pour the toasted seeds into the mortar.
How do you grind sesame seeds in a steamer?
Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.) Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat.
How do you use macrobiotic sesame salt?
I recently discovered macrobiotic sesame salt and I've been using it ever since! Heat your skillet (preferably cast iron skillet) over medium heat. Add salt. Move it around the skillet for a minute or so, then remove from heat and add into a large mortar and pestle. Put the skillet back on the stove and add sesame seeds.

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