This is even better than plain salt! You find it on restaurant tables in Korea.
A coffee bean mill should do a great job. To clean the grinder, brush out the coffee residue, put in some crumbled fresh bread, grind it and brush it out. The recipe is from David and Nikki Goldbeck, cookbook authors.
The Oriental combination of salt and toasted ground sesame seeds is used like conventional salt at the table but provides much less sodium.
4 tablespoons sesame seeds
1 teaspoon salt
Toast seeds in a dry skillet until they just begin to color. Use low heat and shake the skillet often. Watch closely, as they can burn surprisingly fast. While still hot, grind in a blender or food processor, or pound fine with a mortar and pestle. When crushed, add salt and process or pound a few seconds longer to coat salt with oil from the seeds.
Makes 1/4 cup.
Note: Do not prepare more than this amount at one time (except for quantity cooking), so that the sesame salt is always fresh.
From the kitchen of Marianna vE.