Dry Roasting

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About
Dry roasting enhances and releases the flavor of many ingredients, most notably sesame seeds and laver (sheets of dried seaweed), which are used in many dishes. Ideally, ingredients requiring dry roasting should be prepared just prior to use. This is not as great a chore as you might imagine, since it is a quick and simple procedure.
For seeds and nut meats, you will need a heavy, ungreased, thoroughly dry skillet. Place what you are dry roasting in the skillet over medium-high heat. Shake the skillet gently in a circular pattern to keep the food in motion. This will ensure even roasting and coloration and prevent unwanted scorching. Most foods are dry roasted in less than a minute and should be removed from the skillet while still hot.