Japanese Pink Salt
5kcal
Ingredients
- 1 cup coarse sea salt
- 2 tablespoons finely grated dried shrimp optional
- 2 teaspoons fine dried bonito flakes
- 1 teaspoon matcha green tea powder
- 1 teaspoon beetroot powder for pink color
- 1/2 teaspoon toasted sesame seeds
- 1/4 teaspoon finely ground black pepper
Equipment
- Wooden spoon
- baking sheet
- food processor
- airtight container
Method
- In a medium bowl, combine the coarse sea salt, dried shrimp, bonito flakes, and matcha green tea powder. Mix thoroughly with a wooden spoon until evenly distributed.
- Add the beetroot powder to the mixture gradually, stirring continuously, until the salt takes on a light pink hue. Adjust the amount of beetroot powder to achieve your desired shade.
- Stir in the toasted sesame seeds and finely ground black pepper, ensuring they are evenly dispersed throughout the salt mixture.
- Spread the salt mixture evenly onto a large baking sheet lined with parchment paper. Let it air-dry at room temperature for 1 hour to remove any residual moisture.
- Transfer the dried salt mixture to a food processor or mortar and pestle. Pulse or grind briefly to break up any large clumps, but maintain a slightly coarse texture.
- Store the Japanese pink salt in an airtight container in a cool, dark place. Use as a finishing salt for dishes like grilled fish, rice, or vegetables.