Crunchy Adult Rusk- Spicy Sesame Flavor

By • November 20, 2012 • 3 Comments


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Author Notes: Rusks with a hint of sweetness are very popular here. I wanted something different with an Asian flavor that would go with wine or mixed drinks. These taste great warm or cold, or use as a cracker for cheese or a veggie pate. See Note***.

This is a vegetable dressing I use on some vegetables, like lotus roots (renkon) or green beans. Mayonnaise is used in a lot of baking here including the pizzas, which gave me this idea. Try it and be surprised. Munch on!
BoulderGalinTokyo

Makes 40 pieces

  • 1 loaf French bread or Baguette, 2 days old
  • 4 Tablespoons mayonnaise
  • 4 teaspoons Tohbanjan (chili bean paste, see Notes)
  • 4 teaspoons sesame oil
  • Sesame seeds, for sprinkling
  1. Thinly slice bread, about 1/4 inch.
  2. Mix mayo and tobanjan until well mixed, then add sesame oil and mix again.
  3. Spread the dressing on the bread slices, not too thick.
  4. Sprinkle with sesame seeds.
  5. I grilled in my microwave oven on the 'toast' cycle which was fine (about 4 minutes). I would bake rather than broil in a larger oven.
  6. Mayo Notes*- I used Kewpie Mayonnaise. It is soft and very smooth, and tasty. You could thin other mayos with water, but a touch of vinegar is nice too.
  7. Notes**- If the sesame oil is a little hard from being cold in the fridge, set it out for about 10 minutes to warm it up for mixing.
  8. Notes***- Make as above, then add a buttery cheese like Havarti, toast again.
  9. The flower is a Chocolate Orchid- it really smells like chocolate.

Comments (3) Questions (0)

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Smokin_tokyo

over 1 year ago BoulderGalinTokyo

Susan G, You could try it with just the gochujang (no extra miso), I would think. Doesn't it already have some soybeans in it? Or miso and mayo is OK but a splash of Tabasco is needed.

Smokin_tokyo

over 1 year ago BoulderGalinTokyo

Susan G, aren't you the smart one! That would be perfect. And you could control the amount of "hot" in relation to the saltiness.

Scan0004

over 1 year ago susan g

About the tohbanjan -- I have miso and I have Korean gochujang. Could I approximate it if I combine them? This does sound good!