I use sesame seeds for cooking a lot. I always toast them first, then keep the toasted sesame seeds in an airtight container ready to uses. When I need to grind sesame seeds, I use ‘Suribachi’.
‘Suribachi’ is a Japanese mortar. My suribachi is a small one, about 10cm in diameter. This is one of the essentials in my kitchen. But you don’t need ‘Suribachi’ to grind the sesame seeds. You only need a tough plastic bag and rolling pin. If you don’t have a rolling pin, a spoon will do the job.
- Toast the sesame seeds first. I recommend to use a saucepan rather than a frying pan.
- Place raw sesame seeds in a saucepan, heat over medium heat, and keep shaking and tossing until light golden. The hot saucepan will keep cooking even after being removed from the heat and turn the seeds golden.
- Allow the sesame seeds to cool.
- Place the cooled toasted sesame seeds in a tough plastic bag. Seal the bag.
- Using a rolling pin (or a spoon), press down the seeds until the desired texture is achieved. Now the aromatic ground toasted sesame seeds are ready to use.