Toasted Sesame Nori Recipes

CRISP NORI CHIPS WITH TOASTED SESAME OIL

Steps:

• Heat oven to 250 degrees. Brush or spray one sheet of nori very lightly with a little water and sprinkle it with sea salt. Fold sheet in half and press two sides together (sheets will not bind perfectly; do not worry).
• Use a pizza cutter or sharp knife to cut layered nori into 1-by-3-inch strips (or any desired size). Transfer strips to a cookie sheet in a single layer. Bake them for about 15 to 20 minutes; they will crisp and darken.
• When chips are done, carefully slide them off cookie sheet onto racks (they cool quickly). To serve, brush chips gently with sesame oil. Without oil, chips will stay fresh in a covered container for a day or two.

HOW TO MAKE GOMASHIO

Steps:

• Toast the sesame seeds in a dry non-stick frying pan and set aside.
• Toast the karengo fronds.
• Add all ingredients to a food processor. Blitz till combined. Store in an air tight jar in the pantry.
• Yummy in sushi, or sprinkled over soups and salads.

TOASTED NORI WITH SESAME SEEDS

Steps:

• Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
• Put the sheets together and using scissors, slice them into thin strips, then into squares.
• Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes.
• Cool, then store in a covered jar so they will stay crisp. Enjoy!

TOASTED SESAME NORI

Steps:

• Preheat oven to 160 degrees Celsius.
• Lay the nori sheets flat on a baking tray.
• Combine the oils and using a pastry brush, brush the oil over the top surface of each sheet.
• Sprinkle the sea salt and sesame over the oiled surface and roast in the oven for 5 minutes.
• Leave to cool before cutting into pieces approx 3 cm square.

SESAME NORI BUTTER

Steps:

• Bon Appetit Add ThisPrintE-MailFeeds .Recipes & Menus | recipes Nori-Sesame Butter Drizzle this flavored butter over popcorn or grilled fish. Makes 1/2 cup Recipe by The Bon Appétit Test Kitchen Photograph by Diane Fields October 2011 Pictured with Bacon-Bourbon Butter (top) and Porcini-Red Wine Butter (bottom). • More compound butter recipes Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons toasted white sesame seeds 2 teaspoons toasted black sesame seeds 1/2 sheet toasted nori, finely chopped Kosher salt Ingredient Info Look for toasted nori (thin sheets of dried seaweed) and black sesame seeds in the Asian foods section of better supermarkets and at Asian markets. Preparation Put butter on a work surface and sprinkle sesame seeds and nori over butter. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months. Read More http://www.bonappetit.com/recipes/2011/10/nori-sesame-butter#ixzz1ZeCAomLr