How do I toast sesame seeds for asian food?

I'm making sesame chicken using "natural sesame seeds" (whatever that means... unprocessed? raw?). I think I recall the recipe saying to toast the seeds before using them in the recipe. How would I do this? Please specify types of oils if at all (sesame, peanut, soybean, canola, unsalted butter, etc.) and/or seasonings (five spice powder, ginger, salt, green onion, etc) if at all and/or type of frying pan (or whatever else). Also cooking time (minutes, hours?) and relative temperatures (high heat, medium heat on stove, 350C in oven, etc) would be very helpful. Should I NOT toast them and do something else to them? What? What do you think it the most authentic, tasty way to do this. Thank you.How do I toast sesame seeds for asian food?
The way that we have always toasted sesame seeds in my family is in a dry frying pan on a medium low heat. Usually the pan is a teflon-type non-stick surface. Heat the pan so that it is just a bit warmer than you can touch with your bare hand ("tap" touch it and don't burn yourself). Add sesame seeds to make a single layer -- you can have empty spots, but it's best not to pile them on each other. Heat the sesame seeds until you can smell them toasting, shake the pan or stir the seeds lightly to turn them to their untoasted sides. Toast until they have reached a golden brown (they will continue to toast for a few seconds after you remove them from the pan). Remove the seeds from the pan and they are finished. I am not sure how long this process takes -- maybe about 15 minutes from the time you turn on the stove.



[Before we toast the seeds, we have always "cleaned" or "sorted" them by putting the seeds we intend to toast onto a big plate or cutting board in a single layer. Then, just lightly pat the seeds and move them away from each other and scoot them over to a "done" side or pile of seeds. Often, there are small twigs or rocks that get included with raw seeds -- and no one likes surprises like those in their sesame seeds!]



I wrote all of that above, but then... I found these instructions at the link below. Good luck.How do I toast sesame seeds for asian food?
place them in a frying pan over medium heat and constantly turn them for about five minutes.

toast them for sure. it brings out the flavor.
put over low fire in a dry pan and toast for a few minutes till brown and fragrant.How do I toast sesame seeds for asian food?
1. place in skillet

2. apply heat
To toast any seed ... whether sesame, cumin, etc. You use a dry pan .. no oil ... medium heat .. shake the frying pan often to keep the seeds moving .. when it begins to release it's scent, it's ready.How do I toast sesame seeds for asian food?
Put sesame seeds in a non stick pan.Put on stove %26amp; heat the whole thing on medium heat.Stir/move the seeds occationally till seeds change color %26amp; a nice smell emits.Take out from pan %26amp; let it cool in a plate.No oil to be used.You can use any kind of frying pan, only take care that you don't over do toasting.You can use seasame seeds in mixed vegitable ,or make paste (grind in mixie)%26amp; use it to make any kind of thick gravvy by adding it .
Hmm, just because it says "natural" doesn't mean it's not toasted -- but, it's OK to re-toast sesame seeds! Don't worry.



And, it's quick and easy!



You need a heavy skillet -- I use a small cast iron pan -- big enough that the seeds can be in a single layer. Only toast enough for this recipe -- if they are really raw, you should store the rest in the fridge or even the freezer.



Heat up the pan, add the seeds, then put the flame down to medium. Stir often, until the seeds begin to make a popping noise, start to have a delicious smell, and get a toasty brown. PAY ATTENTION! Toasty turns into black pretty darn quick.



With a cast iron pan, you can turn it off at the popping stage, and keep stirring -- the heat from the pan will gently cook them. With a different pan, you may want them done, then pour them immediately onto a different cookie sheet or bowl to stop them from cooking.



This is an authentic Japanese way of toasting them. We can also buy flavored seeds, but I don't know how to make them. Possibly stir them with a little soy sauce before roasting them? But soy sauce burns very quickly, so I'd try this with a small batch, and I'd keep the heat on very low.



Good luck! The toasting does make them more delicious!