Sesame Oil Powder Recipe (2024)

An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This sesame powder recipe comes together really quickly and is a great visual addition to many dishes. It also adds an interesting textural element to more traditional plates. It can be used with any dish that a drizzle of sesame oil would go well with, including many Asian foods.

For more examples of tapioca maltodextrin powders you can read the excellent Alinea cookbook.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Tapioca Maltodextrin Sesame Oil Powder

• Published: April 20, 2015
• By Jason Logsdon
• Prep Time: 5 Minutes
• Total Time: 10 Minutes
• Makes: 100 grams of sesame oil powder

See Also

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Tapioca Maltodextrin Sesame Oil Powder Ingredients

For the Sesame Oil Powder

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

100g sesame oil (3.57 ounces)
3g salt (0.11 ounces)
20-50 g tapioca maltodextrin (0.7 - 1.7 ounces)

Tapioca Maltodextrin Sesame Oil Powder Instructions

For the Sesame Oil Powder

At least 30 minutes before serving

Pour the sesame oil into a bowl large enough to comfortably hold it. Whisk in the salt.

To turn the sesame oil into powder begin to whisk in the tapioca maltodextrin. Once it begins to thicken and clump you can add it in more slowly. Continue to add tapioca maltodextrin while whisking until it forms a powder the consistency you are looking for. The actual amount will also depend on the quality and type of sesame oil you use.

To Assemble

When you are ready to serve the sesame powder simply spoon or sprinkle it over the dish.

This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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