Pan toasted sesame seeds are a mainstay in my diet. Although the seeds can be toasted in the oven, I prefer the ease of the stove top method which is faster and more energy efficient. As soon as the seeds heat up and begin to expand, they make a popping sound which is the signal that it's time to shake the pan and watch the seeds carefully as they turn golden brown and fill the house with a delightful fragrance.
Nori Goma Furikake is one of many varieties of traditional Japanese sesame condiments which lend toasty, crunchy and satisfying flavor to savory foods. Sesame seeds are packed with protein, minerals and healthy oils which stave off hunger and stabilize blood sugar. Nori adds yet more nutrients and flavor. Almost any vegetable or plant based dish can be magically transformed by a sprinkling of freshly made Nori Goma Furikake.
Nori Goma Furikake: Ingredients
1/2 cup raw sesame seeds
1/4 teaspoon sea salt (or to taste)
1 sheet nori sea vegetable
Method:
Place sesame seeds in a heavy skillet over medium heat. I use a black iron skillet which distributes heat evenly. As soon as seeds begin to pop, shake pan continuously until the seeds are fragrant and golden brown. Remove the pan from heat and quickly pour seeds into a dry bowl to cool.
Cut nori into strips with a scissors along perforations.
Stack the strips and cut into thin confetti.
When seeds are cool, combine with nori and sea salt. Store furikake in a clean glass jar with a tight lid. It is at its very best best when used within a few days but will keep well for several weeks.
