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Gomashio
Toasted Sesame Seeds
3/4 C (about 7 oz.) raw sesame seeds
4 tsp. kosher salt
3/4 C warm water
Preheat oven to 300-degrees F. Place sesame seeds on a baking sheet; spread out as evenly as possible. Bake for about five minutes; remove from oven. Pour warm water into a bowl; add salt and stir to dissolve. Pour salted water over the sesame seeds; mix thoroughly with a spatula. Return baking sheet to oven; lower heat to 210-degrees F and bake for about one hour. Stir sesame seeds. Turn off oven; leave baking sheet in oven and allow sesame seeds to stand for several hours or overnight. The seeds should be dry and gray in color. If seeds still appear moist, stir and return to a 210-degree F oven and bake for an additional fifteen minutes. Turn off oven and allow baking sheet to remain as oven cools down. If seeds are gathered in clumps, scrape and stir well with spatula. Store cooled sesame seeds in an airtight container in a cool, dry place.
For use in rice dishes such as Sekihan (Azuki Beans & Rice).
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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