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Sesame Salt (gomasio)

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Yields about 2 Tbs., enough for 3 batches of roasted vegetables.

  • by from Fine Cooking
    Issue 88

This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It's especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.

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

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.

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.

Photo: Scott Phillips

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