Japanese Sesame Paste Custard

Ingredients

• 150 g white sesame seeds
• 240 ml whole milk
• 120 ml dashi stock (or vegetable broth), room temperature
• 2 tablespoon cornstarch
• ¼ teaspoon salt
• 1 tablespoon mirin (sweet rice wine)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon mirin
• 3 tablespoon dashi stock
• 1 teaspoon wasabi paste
• 2 teaspoon fresh chives or scallion greens, thinly sliced
• 1 teaspoon white sesame seeds, toasted (for garnish)

Instructions

1. 1

   Pour 150 g of white sesame seeds into a dry 10-inch skillet over medium-low heat. Toast, stirring constantly with a wooden spoon, for 4-5 minutes until fragrant and very lightly golden — you'll smell a rich, nutty aroma and the seeds will no longer taste raw when you bite one. Be patient; this step develops the full sesame flavor. Immediately pour the warm seeds onto a plate to stop cooking.

2. 2

   Working in batches, transfer the toasted sesame seeds to a food processor and pulse continuously for 3-4 minutes, scraping down the sides with a rubber spatula every 30 seconds. The seeds will first become a coarse powder, then gradually release their oils and transform into a smooth, creamy paste — this is exactly what you want. If the mixture seems too thick to blend, add 1 tablespoon of the whole milk and continue processing.

3. 3

   Transfer the sesame paste to a medium mixing bowl. In a small bowl, whisk together 2 tablespoons of cornstarch with 240 ml of whole milk until completely smooth with no lumps — this slurry will thicken the mixture. Stir the milk mixture into the sesame paste until fully combined and uniform.

4. 4

   Add 120 ml of room-temperature dashi stock, 0.25 teaspoon of salt, and 1 tablespoon of mirin to the sesame mixture. Whisk gently but thoroughly until completely smooth and homogeneous — you should see no streaks of sesame paste or cloudy spots.

5. 5

   Pour the sesame mixture through a fine-mesh strainer into a medium saucepan, pressing gently with the back of a spoon to extract all the silky paste. This removes any coarse bits and ensures an ultra-smooth texture. Place the saucepan over medium heat.

6. 6

   Stir constantly with a wooden spoon as the mixture heats. You'll feel slight resistance as you stir, and after 5-7 minutes the mixture will thicken noticeably — it will coat the back of the spoon, and when you draw your finger across it, a clear line holds. At this point, small, gentle bubbles should be breaking the surface. Once it reaches this custard-like consistency, remove immediately from heat.

7. 7

   Divide the hot sesame tofu among four small serving bowls or shallow Japanese bowls, filling each about halfway. Let cool to room temperature (about 15 minutes), then cover and refrigerate for at least 1 hour until chilled and set. The texture will firm slightly as it cools.

8. 8

   While the tofu chills, prepare the sauce: In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, and 3 tablespoons of dashi stock. Taste and adjust the seasoning — the sauce should be balanced between salty, slightly sweet, and savory. Set aside until serving.

9. 9

   Just before serving, spoon a small mound of 1 teaspoon of wasabi paste into a small dish alongside each bowl. Pour 2-3 tablespoons of the dipping sauce over the chilled sesame tofu — it should pool around the custard. Scatter 1/2 teaspoon of thinly sliced fresh chives and a pinch of toasted white sesame seeds over each bowl. Serve immediately with the wasabi on the side, letting guests mix in as much as they like.

Tools you’ll need

• 10-inch skillet
• wooden spoon
• food processor
• rubber spatula
• medium mixing bowl
• small bowl
• whisk
• fine-mesh strainer
• medium saucepan
• four small serving bowls
• small dish

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