Zosui
45 min · 337 kcal · Snacks · Japanese
Japanese
Sesame Oil
Goma abura made the slow way at home: white sesame seeds toasted in a dry pan until fragrant, bruised in a suribachi, then steeped in warm neutral oil and strained clear. A small jar of nutty finishing oil for dressings, gyoza dipping sauce and a last drizzle over rice or noodles.
Method
- Put 50 g of white sesame seeds in a dry frying pan and set over medium-low heat. Shake and stir constantly for 5 to 6 minutes: the seeds will pop lightly, turn the colour of straw and smell strongly nutty. Do not let them brown or the oil will taste bitter.
- Tip the seeds immediately onto a cold plate so they stop cooking, then, while still warm, grind them in a suribachi or mortar just until most are cracked open and the paste is coarse and oily — about 1 minute. You want them bruised, not smooth.
- Scrape the crushed seeds into a small saucepan and pour over 120 ml of rice bran oil. Set over the lowest heat and bring to about 60C, no hotter than a temperature you can hold a finger in; a stray bubble is too hot.
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349kcal
8gprotein
13gcarbs
32gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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