Black Sesame Paste is available from many supermarkets in Japan, but there is no such a thing where I live now. When I want to use it for cooking, I make it. Using Suribachi & Surikogi (Japanese mortar & pestle), it is not hard to make. If you have a grinder, it could be super easy. Homemade paste is not smooth like the store-bought paste, but it is good enough for me. Today I made soft sweet paste, that I used as a sauce for Mochi Dumplings. You can mix it with softened Butter and make it into a spread.
2 to 4 Servings
4 tablespoons Toasted Black Sesame Seeds
2 to 3 tablespoons White Sugar OR Brown Sugar *Today I used Muscovado
1 pinch Salt
2 to 3 tablespoons Water
- Finely grind Toasted Black Sesame Seeds until moist and slightly oily. I used a ‘Suribachi’ and ‘Surikogi’ (Japanese Mortar and Wooden Pestle).
- Add the finely ground Black Sesame Seeds in a small saucepan. Add Sugar of your choice, Salt and Water.
- Bring to the simmer over low heat, stirring occasionally, and simmer until desired thickness is achieved. *Note: The paste will thicken when cooled.
- *Note: I made Mochi Dumplings using commonly available Rice Flour and Glutinous Rice Flour. Find the recipe here.