📝 About This Recipe
Zhimajiang is the soul of Chinese pantries, offering a depth of flavor that is far more intense, nutty, and smoky than its Mediterranean cousin, tahini. This artisanal spread is meticulously crafted by slow-roasting raw seeds until they reach a perfect mahogany hue, then stone-grinding them into a velvety, pourable elixir. It is the secret behind the creamy richness of Dan Dan noodles and the addictive dipping sauces of Sichuan hot pot.
🥗 Ingredients
The Seeds
- 2 cups Raw white sesame seeds (unroasted and hulled for the smoothest texture)
- 1 tablespoon Raw black sesame seeds (optional, for a deeper color and earthier complexity)
The Extractors
- 2-4 tablespoons Toasted sesame oil (pure, high-quality oil to help the blending process)
- 1 tablespoon Neutral vegetable oil (like grapeseed or canola, only if needed for consistency)
- 1/4 teaspoon Fine sea salt (to brighten the natural sweetness of the seeds)
👨🍳 Instructions
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1
Rinse the raw sesame seeds in a fine-mesh sieve under cold water to remove any dust or debris. Shake well and spread them on a clean kitchen towel to pat dry as much as possible.
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2
Place a heavy-bottomed wok or a large cast-iron skillet over medium-low heat. Avoid using high heat, as sesame seeds can turn bitter instantly if scorched.
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3
Add the damp sesame seeds to the pan. Initially, they will clump together as the moisture evaporates; stir constantly with a wooden spatula for 3-5 minutes.
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4
Continue to toast the seeds, stirring frequently. You will hear a light popping sound and notice a fragrant, nutty aroma filling your kitchen.
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5
Observe the color change carefully. You are looking for a deep golden-tan color, much darker than the 'light gold' of store-bought toasted seeds. This should take about 10-12 minutes in total.
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6
Test for doneness by crushing a few seeds between your fingers; they should shatter easily and smell intensely toasted. Remove the pan from the heat immediately.
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7
Transfer the hot seeds to a large flat plate or tray. Spread them out in a thin layer to stop the cooking process and let them cool completely to room temperature.
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8
Once cooled, pour the seeds into a high-speed blender or a heavy-duty food processor. Add the salt.
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9
Pulse the seeds 10-15 times until they reach a coarse, sandy texture. Scrape down the sides of the container with a rubber spatula.
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10
Turn the blender to a low speed and begin processing. As the seeds release their natural oils, they will turn into a thick, gritty paste.
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11
Slowly drizzle in 2 tablespoons of toasted sesame oil while the motor is running. This encourages the mixture to emulsify and become fluid.
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12
Increase the blender speed to high and process for 1-2 minutes. If the paste seems too thick or the motor is struggling, add the remaining sesame oil or neutral oil one teaspoon at a time.
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13
Continue blending until the paste is completely smooth and glossy. It should have the consistency of a thick pourable cream.
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14
Pour the finished Zhimajiang into a clean, dry glass jar. Let it sit for an hour before sealing to ensure no condensation forms.
💡 Chef's Tips
Always start with raw seeds; pre-toasted seeds from the store lack the moisture and oil content needed for a truly creamy paste. Be patient during the roasting phase; the darker the toast (without burning), the more 'authentic' and savory the flavor will be. If your blender gets too hot, stop and let it cool for 5 minutes to avoid 'cooking' the oils in the paste, which can lead to rancidity. Never allow water to get into your finished jar, as even a drop can cause the paste to seize or spoil quickly. Store the jar upside down in the fridge to make it easier to stir the next time the solids settle at the bottom.
🍽️ Serving Suggestions
Whisk with soy sauce, Chinkiang vinegar, and chili oil for a world-class Dan Dan noodle sauce. Thin it out with a little warm water and sugar to use as a dip for fresh cucumber sticks or steamed buns. Use it as the base for a hot pot dipping station, topped with minced garlic, cilantro, and fermented bean curd. Drizzle over vanilla bean ice cream with a pinch of flaky sea salt for a sophisticated, savory-sweet dessert. Spread a thin layer on hot toast and top with sliced bananas and a drizzle of honey.