The power of sesame is brutal (anti-inflammatory, promotes intestinal health, protects the heart, strengthens the immune system...) We usually make this mixture once a week to add it to almost all of our dishes. We love sesame in any of its forms, but this is one of our favorites without a doubt...
INGREDIENTS:
- 1 tablespoon sea salt
- 20 tablespoons raw sesame
- Kombu seaweed (optional)
STEPS:
- Wash the seeds well, first soak them in water and then rinse them with a strainer under the tap.
- Toast the sesame seeds in a pan, first over high heat to eliminate moisture from the wash and then over low heat so they don't burn.
- Stir with a wooden spoon. When they are a little toasted and they will be ready.
- In the same pan, toast the salt for 2 minutes.
- Place 20 teaspoons of toasted sesame and a teaspoon of salt in the suribachi mortar, or in the grinder, and mash, turning, until the seeds are broken.
- You can keep it in a glass jar for a few days in the refrigerator. It should not be cooked and is sprinkled on the plate on salads, boiled cereals and creams.
TIP: You can add a tablespoon of crushed kombu seaweed to give it extra minerals.
