Irigoma (Toasted Sesame Seeds) is an aromatic & versatile condiment that I use in my kitchen everyday! It's very quick & easy to do at home yet it tastes 100% better than anything you can buy from stores. No special equipment is needed! I cannot imagine what my food would taste like without my homemade Irigoma, Toasted Sesame Seeds!Yield: 1 cup / 140 g* Total Time does not include the time for the sesame seeds to cool down
Prep Time5 minutesmins
Cook Time20 minutesmins
Inactive Time30 minutesmins
Total Time25 minutesmins
Course: Sauces & Condiments
Cuisine: Japanese, Pan-Asian Inspired, Japanese Fusion
Place sesame seeds in a prep bowl. Visually check them to see if there are some unwanted bits & pieces in there. It’s typically clean and ready to use but check just in case.
Place the sesame seeds in a frying pan. Turn the heat at medium and dry roast (toast) sesame seeds.Tips: Keep stirring/rotating throughout the cooking process. Also, be sure the pan doesn’t get too hot so you can avoid burning sesame seeds. Adjust the heat as needed.
Around 8-10 minutes in, the sesame seeds will slowly start releasing some toasty aroma.
Around 13-15 minutes in, the color will turn lightly brown. They will also become glossy from releasing the natural oil. You may hear some light popping sound at this point.
Around 18-20 minutes in, they will turn golden brown and become more aromatic. At this point, remove from the heat.
Transfer to a shallow plate or a small baking sheet and let it cool down completely. This will take about 20-30 minutes.
Once the sesame seeds are cooled down completely, transfer to a condiment shaker or an airtight container. Keep refrigerated.
Notes
Choice of Sesame Seeds
Raw hulled white sesame seeds would be the best for making versatile toasted sesame seeds.
Unhulled white sesame seeds or unhulled black sesame seeds may be used but the result will be different.
Cooking Tips
Be sure to keep your eye on the sesame seeds when toasting.
You want to toast them just enough to have a golden-brown color with the right aroma (not too strong.)
When the pan is overheated, they will burn too quick and start releasing too much oil. Having the extra oil can make the toasted sesame seeds go bad quicker and taste rancid after a while.
Burnt sesame seeds taste bitter and not good.
How Much to Make
You can make a smaller or larger quantity as you like.
I typically make 2 cups / 280 g at a time since I use them a lot.
How to Store
For convenience, store toasted sesame seeds in a condiment shaker. Otherwise, any airtight containers will work.
Keep toasted sesame seeds in the fridge.
Although it’s best to consume as fast as possible while retaining the freshness and the aroma, use within 1 month or so.
Storing in the cupboard is not recommended.
How to Use
You can sprinkle toasted sesame seeds on just about anything (rice, noodle, salad, stir-fry, toast etc.) especially Japanese food or Asian food in general.
You can re-toast (roast) old toasted sesame seeds a few minutes to bring them to life.
Try grinding toasted sesame seeds using Japanese suribachi & surikogi (mortar and pestle.) It releases extra aroma and becomes a consistency than using them as is.