ごま塩 - Gomashio - Sesame Salt

This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or over an onigiri. It's especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.

Yield:

About 2 Tbs.

Ingredients

1. 2 Tbs. sesame seeds
2. 1/2 tsp. sea salt

Directions

1. In a small dry skillet, toast the sesame seeds over medium heat, stirring almost constantly, until light golden-brown, 3 to 5 minutes. Add the salt and cook, stirring, for about 30 seconds. Transfer to a small bowl and cool completely.
2. Put the salted seeds in a clean spice grinder and pulse a few times to grind coarsely—you should still see a few whole seeds in the mixture. Toss about 2 tsp. sesame salt with a batch of vegetables after roasting.

Notes