This popular blend is available at Asian markets, but if you want to make your own custom blend, this will serve as a guide.
- 1 1/2 tablespoons finely grated orange peel
- 1/2 teaspoon finely grated lime peel
- 1/2 ounce (1/4 cup) dried, whole red chiles, about 1 1/2 inches long, seeds removed
- 2 teaspoons each black and white sesame seeds, combined and toasted
- 1 teaspoon poppy seeds, toasted
- 1/2 teaspoon powdered green seaweed (ao-noriko - optional)
Preheat oven to 200 degrees F.
Cook citrus peel on a baking sheet for 30 minutes. Cool, and reserve. Using a pestle, pound and grind the dried chiles in a mortar. Add citrus peels and sesame seeds to the mortar and pound the mixture lightly to bruise the seeds and blend the mixture together with the chiles. Do not grind to a paste. Place in a small bowl.
Add poppy seeds and seaweed to chile mixture, and stir to combine. Place in a spice shaker and use as a garnish for your favorite Asian dishes.
Make It Ahead: The sesame mixture can be made up to one week in advance if stored in an airtight container.
Makes about 1/4 cupRecipes adapted from "Fondue & Hot Pots" by Susan Fuller Slack.
