The perfect addition to onigiri or other rice, fish and vegetable dishes. This versatile Japanese condiment can be made quickly and easily and stored for up to two weeks
Ingredients
Cooking Instructions
Download PDF1
Heat a dry pan over a low heat and add the white and black sesame seeds. Toast for approx. 2 minutes until fragrant.
2
Crumble the nori sheets into small flakes and stir into the sesame seeds. Add the bonito flakes, sugar and salt. Stir well. Add in the soya sauce and quickly stir to distribute the flavour. Set aside to dry for approx. 1-2 minutes.
3
Store in an airtight container for up to 2 weeks.
