This sauce goes well with many dishes. Made from roasted sesame seeds, it adds a rich nutty flavor to dishes like sushi, noodles, rice, cooked vegetables and salads.
Heat a wok, or an iron pan, over high heat, without oil, and toast the sesame seeds until they take on a golden color, moving them constantly so that they do not burn.
We pass them to a mortar and pestle and crush them until we obtain a paste. Now add the rest of the ingredients and mix well.
Refrigerate the sauce in an airtight container for a minimum of 2 days before use.
The sesame seeds used in Japan to prepare this seasoning are usually white and larger than those used in Western cuisine. They are the same ones used to prepare gum.
Gomasio, or sesame salt, is a condiment that is made by crushing sesame seeds roasted with coarse salt in the ratio of 1 tablespoon of salt per 15 tablespoons of sesame.
You can replace the mirin with the same amount of fragrant sherry.
Food in Asia