Prep 15 min - cook 5 min - serves 16
Gomashio and Everyday Sesame Dressing
One pan of toasted sesame becomes two things: a crunchy sesame salt for the table, and a pourable dressing for greens.
Before you cook
Gomashio is sesame and salt ground just enough to release the oil, and no further. Grind it to a paste and you have made tahini by accident.
The ratio matters more than the technique. Around fifteen parts sesame to one part salt keeps it a seasoning rather than a salt cellar.
Method
Toast the plain seeds in a dry pan over medium heat, shaking constantly.
Stop the moment they smell nutty and a few seeds pop and jump.
Tip them straight out of the hot pan so they cannot keep cooking.
Toast the salt separately for a minute to drive off residual moisture.
Grind salt and seeds together lightly until roughly half are cracked.
Stop well before a paste forms, then cool and store in a jar.
For the dressing, grind the roasted seeds to a coarse, oily rubble.
Whisk in the vinegar, soy and honey before adding any of the oil.
Add the sesame oil in a thin stream, whisking until it thickens slightly.
Use the gomashio within a month and the dressing within a week, chilled.
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