Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix.
- Makes about 3/4 cup
- 3/4 cup white and/or black sesame seeds
- 1 tsp. flaky 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. (Alternatively, coarsely grind in a mortar and pestle.)
- Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.
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