Gomashio is the perfect garnish for a range of your favourite Japanese dishes. Ready in minutes, sprinkle your Japanese sesame salt over sekihan, onigiri or anything that calls for a little salt kick!
Lightly dry fry black sesame seeds for a few minutes in a small frying pan over medium low heat. Stir or move the sesame seeds every so often to evenly toast.
2 tbsp black sesame seeds
Sprinkle over the salt, stir it through the black sesame seeds and continue to toast for another minute.
1 tsp sea salt
Optional: If Adding Water
Pour water into the hot pan and continue mixing. The salt will dissolve and coat the sesame seeds as the water evaporates (and coat pan, so scrape this off as you go). Turn off the heat and keep mixing until all the salt is scraped off the bottom and sides of the pan and the sesame seeds are well coated.
1 ½ tbsp water
Optional: If Grinding
Pour the toasted sesame seeds and salt into a suribachi / mortar and pestle and grind into a powder.
To Finish (For All Versions)
Pour the sesame salt into a dish if serving or a small glass jar (allow to cool before putting the lid on and storing).
Video
Notes
Extra Flavour - Add a sprinkle of sugar and crushed or sliced nori and you’ll have made yourself a simple batch of nori komi furikake!
Storage - Store leftover gomashio in a sealed airtight container in the pantry. Small glass jars or spice jars are perfect for this!