Sesame Toast
ごまトースト · Goma Toast
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Goma toast is one of the simplest afternoon snacks we make in the preschool kitchen: sandwich bread spread with a mix of melted butter, sugar and ground white sesame seeds, then baked just until the top turns golden and the sesame smells nutty. Ground sesame is used rather than whole seeds so the flavor comes through fully and there is nothing hard for little mouths to bite down on. The toast is cut into pieces after baking so children can pick it up easily and eat it with their hands.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gwhite sandwich bread
- 3.6 gground white sesame seeds
Seasonings
- 6 gunsalted butter
- 3 gsugar
Directions
- 1
Melt the butter, then stir in the sugar and ground white sesame seeds.
- 2
Spread the mixture over the bread and bake in an oven preheated to 200°C (400°F) for about 3 minutes.
- 3
Cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 189 kcal | 378 kcal | 189 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 24.5 g | 48.9 g | 24.5 g |
| Fiber | 2.4 g | 4.8 g | 2.4 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 55.5 mg | 111 mg | 55.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 55.5 mg | 111 mg | 55.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 189 kcal | 4.8 g | 8.7 g | 24.5 g | 2.4 g | 0.6 g | 55.5 mg | 0.6 mg | 55.5 mg |
| 1 adult serving | 378 kcal | 9.6 g | 17.4 g | 48.9 g | 4.8 g | 1.2 g | 111 mg | 1.2 mg | 111 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
