Toasted Nori With Sesame Seeds Recipes

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!

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.

Steps:

• Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
• Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
• Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
• Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
• Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.

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.

Steps:

• Whisk together the flours, flaxseed, salt, ginger, sesame seeds and nori in a large bowl, set aside.
• In a medium pot, combine the water and oils and warm until barely simmering.
• Add to the flour mixture, beating well until a smooth dough forms.
• Cover with a towel and set aside for 2 hours.
• Preheat oven to 350F and line a large cookie sheet with parchment or silicone.
• Roll out the dough as thin as possible between two sheets of waxed paper, cut out as desired and place on the lined sheets. Dock with a fork.
• Bake 20-25 minutes. Cool completely on sheets.

Steps:

• Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine.
• Arrange the fish in a single layer in a baking dish. Pour the orange juice mixture over the fillets. Cover and marinate in the refrigerator for 2 hours, turning once.
• Remove the fillets from the marinade, reserving the marinade. Pour the marinade into a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set half of the marinade aside.
• Place fillets on a lightly greased rack in a shallow roasting pan. Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade.
• Transfer fish to a serving platter. Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.

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.