black sesame

Black Sesame Dan Dan Noodles 2 ways: Cold &amp; Hot. Kurogoma Tan Tan Men is a Japanese take on Dan Dan Noodles, the classic Sichuan noodle dish. Here’s the popular black sesame flavor served with chili oil and garlic chips.

Black Sesame Dan Dan Noodles

soy milk ((120 ml))

½ Tbsp black sesame paste ((See Notes for substitute))

chicken broth ((480 ml))

Tbsp rice vinegar

soy sauce

tsp sugar

salt

garlic

ginger

Tbsp sesame oil (roasted)

oz pork ((170 g))

sake

tsp black pepper

tsp Tianmianjiang (sweet bean sauce) ((or use miso))

tsp Doubanjiang (spicy chili bean sauce/broad bean paste) ((See Notes))

Tbsp peanuts ((roasted) (you can use walnut) (10 g))

Tbsp toasted black sesame seeds ((7 g))

bok choy

green onions/scallions

bean sprouts

oz Dan Dan Noodles ((340 g))

Tbsp fried garlic chips ((8 g, or more))

tsp la-yu (Japanese chili oil) ((or more))

Gather all the ingredients.

Combine ½ cup soy milk and 1 ½ Tbsp black sesame paste. Using your silicone spatula, press the black sesame paste against the liquid measuring cup (or bowl) to dissolve the paste.

Once the paste is dissolved, transfer to the pot and heat up the soup. Add 2 cups chicken stock. NOTE: We like a creamier soup, but if you prefer a thinner soup, add more chicken stock.

Add 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 tsp granulated sugar.  Increase the amount if you add more chicken stock.

Mix well and taste the soup. Adjust the amount of kosher salt based on your chicken stock. I added ½ tsp kosher salt.

If you want to have COLD black sesame dan dan noodles, remove the soup from the heat and chill the soup in iced water. Then refrigerate until the rest of preparation is ready. You can keep in the refrigerator up to 24 hours. Here I took half of the soup to chill (for me) and keep the hot soup for Mr. JOC.

To make soup

Grate the garlic and ginger. You don’t have to grate the entire ginger.  I use about 1 tsp grated ginger.

Heat 1 Tbsp sesame oil over medium heat and cook the grated garlic and ginger until fragrant. Careful not to burn them.

Add the ground pork and continue to stir with a spatula and separate the meat.

Add 1 tsp sake and ¼ tsp freshly ground black pepper.

Add 2 tsp Tianmianjiang and 1 tsp Doubanjiang.

Add 1 tsp soy sauce and 1 tsp sugar.

Stir and coat the meat with the sauce.

To Make Meat Sauce

Grind 1 Tbsp peanuts with mortar and pestle (or put peanuts in a plastic bag and crush them using a rolling pin).

Grind 1 Tbsp black sesame seeds.

Cut the bok choy into quarters lengthwise.

Cut the green onion in half separating green part and white parts.  Cut the white parts in half lengthwise and keep the green parts for later.

Cut the white parts into julienned strips. Then soak in iced water to remove the bitterness and to make it crisp.

Chop the green parts of green onion into fine rounds.

Bring a pot of water to a boil. Once boiling, blanch the bok choy first for 2-3 minutes (depending on its size). Then add the bean sprouts. Cook for 10 seconds and remove both bok choy and bean sprout from the water to drain completely.

To Prepare Toppings

Cook the noodles according to the package instructions. I recommend cooking 15-20 seconds less than what package says, as remaining heat will continue to cook the noodles.

For COLD dan dan noodles, soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the chilled black sesame soup.

Place the bok choy, bean sprouts, and meat sauce on top of the noodles.&nbsp;

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). The COLD dan dan noodle&nbsp;is ready to be served.

For HOT dan dan noodles, serve the hot noodles in a large bowl and pour in the hot black sesame soup. Place the bok choy, bean sprouts, and meat sauce on top of the noodles.&nbsp;

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). Enjoy!

To Assemble

Jin deui, sesame balls. Sweet of Chinese origin made with glutinous rice flour, coated with sesame and with a sweet filling of black sesame.

Jin deui &#8211; {Sesame balls}

oz (200 g) glutinous rice flour

1,1 oz (32 g) potato starch

6,15 oz (175 g) water

2,2 oz (63 g) sugar

0,17 oz (5 g) baking powder

white and black sesame to roll the balls

1,25 oz (35 g) toasted black sesame

0,88 oz (25 g) sugar

0,7 oz (20 g) fried peanuts with honey

0,55 oz (16 g) unsalted butter

21-24 oz (600-700 g) sunflower oil

Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.

Korean Mochi Bread (Black Sesame)

milk

unsalted butter

sugar

vanilla extract

all-purpose flour ((about ¼ cup, spooned & leveled))

tapioca flour ((roughly 1 cup + 1 TBSP))

egg (, beaten)

1½ Tablespoon black sesame seed (, toasted)

Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.

In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*

Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.*If your mixture doesn&#039;t seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*

After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it&#039;s warm to the touch.

Once the dough has cooled, add the beaten egg in 3 additions and incorporate the egg completely with a spatula before adding the next. After each addition of eggs, check the consistency of the dough. A proper dough will flow slowly like thick batter, looks slightly translucent, and forms a triangular shape when it breaks off. *Depending on your flours and humidity of your environment, you may or may not need the entire egg. Sometimes you may even need more than 1 egg. Check out the post for picture reference.*

After the dough is at its proper consistency add the toasted black sesame seeds. Fold the mixture to evenly disperse the sesame seeds. Transfer the dough to a piping bag fitted with a round piping tip. *Piping tip is optional, but we found that it does help with keeping the mochi breads&#039; shape more even. However, feel free to just cut the piping bag and use it as is, if you don&#039;t mind a little lopsided-ness.*

Pipe the dough out into a 1½ inch wide dome, about 1 inch in height. Keep each piping about 1 inch apart to accommodate for some puffing up when baking. Dip your finger into some cold water and dab the tips of each dough dome to round it off.

Bake the mochi breads for about 25 to 30 minutes or until it turns slightly golden brown. Let cool for a few minutes and enjoy!

These delicious Black Sesame Cookies are buttery, nutty and crisp. With a savory-sweet combination, they are delightful with a cup of coffee or tea. The perfect holiday cookies to make and gift!

Black Sesame Cookies

all-purpose flour (plain flour)

almond meal ((¼ cup + 4 tsp

Tbsp sugar

⅛ tsp kosher salt

Tbsp toasted black sesame seeds

Cut the butter into small cubes and keep them refrigerated until ready to use (I cut on parchment paper and wrap up the butter for easy transfer.).

In the food processor, combine the flour, almond meal, sugar, and salt. If you don’t have a food processor, you can simply use a bowl to mix all the ingredients.

If you want your sesame seeds to be of fine texture, add them now. If you prefer to keep the original shape of sesame seeds, add them with egg yolk later on.

Take out the butter from the refrigerator and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients.

Lastly, add egg yolk.

If the food processor is small (like mine) and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.

Form the dough into a ball and cut in half.

Roll it to a log approximately 2” (5 cm) across. For me, it’s easier to work when the dough is wrapped in plastic wrap. While rolling, unwrap some parts of plastic wrap then roll again. Form a nice shape. I wasn&#039;t paying attention so my log is flat on one side...

To Make the Dough

Wrap the logs tightly in plastic wrap and refrigerate until firm, at least an hour (you can put them in the freezer to speed up the process as well).

To Chill the Dough

Preheat the oven to 350°F (175°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Remove the dough from plastic wrap and cut into discs about ¼ inch (6 mm) thick (if you prefer thicker cookies, cut into discs about ½ inch (1.3 cm) and you get 20 cookies total).

Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges. If you are baking in batches, make sure to keep the second batch in the refrigerator to chill until baking.

Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool completely.

To Bake

Store cookies in an airtight container. Enjoy the cookies within 3 days while they are best, or keep them in the freezer for up to a month.

To Store

This banana bread is one of my all-time-favorites. It&#39;s rich and nutty from the black sesame, and packed with brown butter flavor that is just heaven. Make it on a weekend and snack on it all week.

Brown Butter & Black Sesame Banana Bread

bananas (400 grams)

dark brown sugar (lightly packed, 99 grams)

eggs

tbsp vanilla extract

all-purpose flour (180 grams)

& 1/2 tsp baking soda

tsp salt

black sesame seeds (95 grams)

Preheat the oven to 350F.

Add the brown sugar to a large bowl.

Add your butter to a skillet on medium heat. Stir until it is melted. Continue to stir as it begins to foam slightly. When you see light brown flecks begin to appear at the bottom of the butter, continue stirring and keep an eye on it. Things will happen fast at this point. When the flecks turn golden brown remove the butter from the heat and continue to stir.

When the flecks are a deep brown, pour the butter into the bowl with the brown sugar. Immediately whisk to combine.

Let this mixture cool for 5-10 minutes while you mash the bananas.

Once it is cool, whisk in the eggs and vanilla first, then add the bananas. Stir well.

Directly add in the flour, baking soda and salt. Stir with a spatula to combine.

Split the batter into two bowls now. Use a small blender or food processor to blend the sesame seeds into a sand-like texture and add them to one half of the batter and mix.

In a parchment-lined loaf pan, add about 1/4 of the banana batter to the bottom and spread it out thinly. Then add a layer of the black sesame batter and spread it out. Repeat this process until all the batter is used up.

Insert a long skewer into the bread and swirl to create a marble patter (optional, but fun!)

Bake at 350F for 50-60 minutes or until the loaf is a deep golden brown.

Let cool, then slice and serve!

This banana bread is spiced with cardamom, cinnamon, nutmeg and cloves, and can be adapted to suit your preference.

Easy banana bread with chocolate, spices, black sesame and tahini

(2/3 cup firmly packed) brown sugar

(1/3 cup) full-fat natural yoghurt

bananas (approximately 270 grams once peeled)

(1 1/3 cup) self-raising flour

sea salt

cinnamon

tsp nutmeg

cloves, ground

(1/3 cup) 50-70% dark chocolate, roughly chopped

Tbsp tahini

Tbsp black sesame seeds

Tbsp demerara sugar

Salted butter, to serve

Preheat the oven to 180°C. Grease and line a 24cm loaf tin. 

In a large bowl, whisk together the eggs, sugar, olive oil and yoghurt until smooth. Mash the bananas in a separate bowl with a fork and then add to the wet ingredients. Whisk in the flour, salt and ground spices until just combined. Stir through the chocolate and pour the batter into the prepared tin. 

Spoon the tahini over the cake and gently move it around the surface of the batter to create a swirl. This doesn't have to be precise, you just want it to be dispersed over the whole cake. Sprinkle over the sesame seeds and sugar and bake in the preheated oven for 40-45 minutes until the centre of the cake comes out clean when tested with a skewer. Alternatively press on the surface of the cake with your finger and if it springs back, it is ready. Allow to cool briefly in the tin then transfer to a rack to cool. Slice the cake and serve with butter. This cake is really moist and will keep well for a few days in an airtight container.

Toasted Black Sesame

Pick out the impurities from the seeds and then soak with clean water in order to remove the floating ones.

Wash under running water over a sifter or something similar and then drain

Heat up a pan over medium fire, place the sesame seeds in; slow the fire to lowest heat and keep stirring continually until you can smell the aroma and the seeds are slightly popping. It may take around 3-5 minutes for one cup of sesame seeds.

Transfer out to a larger pan to cool directly, otherwise the heat of the pan might burn them and further resulting a bitter taste.

Korean Black Sesame Latte (Heukimja Latte)

TBSP Black Sesame Seeds

TBSP Honey

Oz Heavy Whipping Cream

Oz Milk

Shots Espresso

In a mini food processor, combine black sesame seeds and honey. Blend until the mixture is smooth.*

Then, in the food processor, blender, or mixer combine the heavy whipping cream with the black sesame paste. Blend until the mixture gets thick enough to create layers. You do not want to make thick whipped cream. Too thick, and you won't get able to mix it into the milk and espresso.

Next, prepare the espresso. Do this in a Moka pot, espresso machine, or Nespresso.

Finally, combine the ingredients. Start with the black sesame mixture. Next, add the milk. Finally, top the drink with espresso. Before drinking, mix everything together.

This black sesame latte is a nutty, creamy non-caffeinated drink perfect for cozying up to on a cool night!

Sesame Latte

T black sesame powder

reduced fat (2% milk)

black tea

tsp honey

tsp tahini

tsp sesame oil

T half and half

Toast the ground sesame seeds for 5-10 minutes, or until fragrant. You can do this on the stovetop in a skillet over medium-low heat or in the oven/toaster oven at 200F.

Warm the milk slightly (30 seconds in a microwave is fine).

In a blender, place the milk, tea, tahini, sesame oil, honey, half and half and salt. Blend for 15-30 seconds, or until combined. Pour into a glass, microwave for 1 minute, give it a stir and serve warm.

An easy, one-bowl, Asian-inspired dessert: Black Sesame Mochi Cake!  All the nutty deliciousness of black sesame seeds.  Plus, the squishy, chewy fun of mochi!

Easy Black Sesame Mochi Cake

coconut oil (melted) ((regular vegetable oil also works))

tsp coconut extract ((optional -

400 milliliters/13.5 oz can coconut milk ((full fat, not the boxed kind))

354 milliliters/12 oz can evaporated milk

glutinous (sweet) rice flour

Tbsp white sesame seeds

Preheat oven.  Heat oven to 350F/175C.  Generously brush a 9x13 baking pan with melted coconut oil on the bottom and sides.  Set aside.

Toast black sesame seeds.  (Skip this step if using black sesame powder). Add black sesame seeds to a dry skillet over medium heat.  Toss the seeds from time to time or mix with a wooden spoon, until they begin to crackle and smoke, about 3-5 minutes.

Grind black sesame seeds.  (Skip this step if using black sesame powder). Transfer seeds to a food processor.  Pulse until seeds are finely processed into powder, about 1-2 minutes.  Be careful here -- there is a fine line between powder and paste.  Pulse the seeds until the oil starts to release and the seeds clump together just a bit; the powder will look moist.  But exercise caution -- if you pulse too much, you will end up with tahini paste!

Whisk batter together.  Scrape sesame seed powder into a large bowl.  Add sugar, melted coconut oil, and eggs.  Whisk well until smooth, about 1-2 minutes.

Add evaporated milk and coconut milk.  Whisk well, making sure the batter is smooth and lump-free, about 1-2 minutes.

Add glutinous sweet rice flour, baking powder, and salt. Whisk well, sure the batter is smooth and lump-free, about 2-3 minutes.

Pour into 9x13 pan.  Scrape the batter into the well-oiled pan.  It will be very loose and runny.

Garnish.  In a small bowl, combine remaining 1 Tbsp black sesame seeds and 1 Tbsp white sesame seeds.  Sprinkle along the edge of the pan.  (If you prefer, double the amount of both sesame seeds and sprinkle completely over the entire top, not just on the edges.)

Bake.  Slide carefully into oven and bake until done, about 50-60 minutes.  Checking for doneness will be challenging, as the batter will remain moist and sticky even when fully baked. Instead, check for doneness by looking for brown edges that naturally pull away from the pan.  Give the pan a little shake -- the center of the cake should be set with no jiggle.

Cool and serve.  Transfer to the counter.  Cool for 1 hour (at least) at room temperature.  Cut with a serrated knife into 24 squares.

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The most viewed black sesame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Sesame Dan Dan Noodles

Jin deui &#8211; {Sesame balls}

Korean Mochi Bread (Black Sesame)

Black Sesame Cookies

Brown Butter & Black Sesame Banana ...

Easy banana bread with chocolate, s...

Toasted Black Sesame

Korean Black Sesame Latte (Heukimja...

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Easy Black Sesame Mochi Cake

Black Sesame Swiss Roll

Matcha Hojicha Vanilla Angel Cake S...

Pumpkin Black Sesame Mochi Bars

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The most viewed black sesame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Jin deui – {Sesame balls}