Gomasio is a Japanese dipping sauce for rice or vegetables. It not only adds flavor but also important nutrients. In onigiri, I adore it. Use right away or keep in the fridge for up to a month in an airtight container.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 48 |
| Yield: | 1 cup |
Ingredients
- 2 teaspoons coarse sea salt
- ½ cup white sesame seeds
- ½ cup black sesame seeds
Instructions
- 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.
- Avoid using a nonstick pan to toast the salt and sesame seeds.