5 Ingredients or Fewer

Spicy Sesame Crunchy Rusk

October  4, 2022
0 Ratings
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Makes 40 pieces
Author Notes

Rusks with a hint of sweetness are very popular. I wanted something different with an Asian flavor that would go with wine or cocktails. 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 in Japan, including the pizzas, which gave me this idea. Try it and be surprised. Munch on! —BoulderGalinTokyo

What You'll Need
  • 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 the 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.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • susan g
    susan g

3 Reviews

BoulderGalinTokyo November 22, 2012
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.
BoulderGalinTokyo November 20, 2012
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.
susan G. November 20, 2012
About the tohbanjan -- I have miso and I have Korean gochujang. Could I approximate it if I combine them? This does sound good!