Chinese Sesame Paste (Zhīmá Jiàng 芝麻酱)
Homemade Chinese sesame paste made from deeply toasted sesame seeds – richer and nuttier than tahini, and the base of countless Chinese sauces and dips.
Servings: 2
Ingredients
- 200 g sesame seeds about 1⅓ cups; white or black, unhulled
- 2-3 tbsp sesame oil see notes
- pinch of salt optional
Instructions
- Toast the sesame seeds in a dry pan over medium heat, stirring, until fragrant and lightly browned. Be careful not to burn them.
- Let the seeds cool, then blend them in a blender or food processor into a paste.
- Gradually add the sesame oil and keep blending until you reach the consistency you want.
- Add a pinch of salt to taste, if you like.
Notes
- Stir the sesame paste well before using it, because the oil can separate.
- Store it in the fridge to keep it fresh.
- Blend the seeds until truly smooth, so the paste mixes easily with other ingredients. This can take several minutes; scrape down the sides as you go.
- Toasted sesame oil gives the deepest flavor. If you find it too strong, use part toasted sesame oil and part neutral oil.