If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
loaf French bread or Baguette, 2 days old
teaspoons Tohbanjan (chili bean paste, see Notes)
teaspoons sesame oil
Sesame seeds, for sprinkling
- Thinly slice bread, about 1/4 inch.
- Mix mayo and tobanjan until well mixed, then add sesame oil and mix again.
- Spread the dressing on the bread slices, not too thick.
- Sprinkle with sesame seeds.
- 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.
- 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.
- 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.
- Notes***- Make as above, then add a buttery cheese like Havarti, toast again.
- The flower is a Chocolate Orchid- it really smells like chocolate.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Stale Bread