TOASTED SESAME SEEDS RECIPES
SOBA WITH TOASTED SESAME SEED SAUCE RECIPE | ALLRECIPES
Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand.
Provided by jessica
Categories World Cuisine Asian Japanese
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Nutrition Facts : Calories 354.7 calories, CarbohydrateContent 57.3 g, FatContent 10.9 g, FiberContent 4.5 g, ProteinContent 14.2 g, SaturatedFatContent 1.5 g, SodiumContent 1037 mg, SugarContent 6.1 g
GOMASHIO (TOASTED SESAME SALT) RECIPE - FOOD.COM
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.
Total Time 7 minutes
Prep Time 2 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 2
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!
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 10464.7, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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