Toasted Sesame Nori Food

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 TOASTS

Steps:

• Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.
• Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.
• Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)
• Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.

NORI-SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
• Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
• Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
• Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

SWEET AND HOT SESAME NORI STRIPS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the rice syrup and oil in a small bowl then stir in the cayenne.
• Place the sesame seeds in a small bowl, with water to cover.
• Swish to rinse and pour off any floaters.
• Drain the seeds in a strainer, then transfer to a dry skillet and toast until fragrant.
• Tear each nori sheet into three strips.
• Use a pastry brush to paint each strip with a thick coat of the syrup mixture.
• Sprinkle liberally with toasted sesame seeds and sprinkle liberally with salt.
• Place the nori strips on a parchment covered baking sheet and bake for 10 minutes to allow the coating to set, then turn the strips over and paint the other sides with the syrup mixture.
• Sprinkle as before with sesame seeds and salt.
• Return to the oven for 10 minutes, then set aside for 20 minutes to crisp.
• Break each strip in two pieces.
• Great snack with hot sake or beer.

TOASTED NORI (SEAWEED)

Steps:

• Preheat oven to 300 degrees F.
• Lay nori on cookie sheets.
• If you want to make flavoured nori (for snacks), brush nori with oil, then sprinkle salt (or whatever seasonings you like) over top.
• Bake for 15 minutes.

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.

GOMASHIO (TOASTED SESAME SALT)

Steps:

• In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
• Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
• Watch them closely, or they will burn!
• The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
• The texture should be light and sandy.
• They should ultimately be 95% crushed.
• Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
• Store gomasio in a tightly closed glass jar, keep in a cool dry place.
• DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
• I have kept this for over 6 months without spoiling.
• This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
• Enjoy!