You don’t. It has to be done commercially.

Lisa, I think the answer is just very high heat. I’m terribly inexperienced at grilling, so my advice there is probably no help, but for a restaurant-style sear on fish, you really need to crank the stove up all the way and let the pan preheat for several minutes. When you put oil in the pan, it will shimmer and start to smoke almost immediately. It’s very hard to burn fish, especially the flesh side, so turn on the fan, mute the smoke alarm, and go for it.

Hi, anonymous. I doubt it matters much, but udon are supposed to be very chewy, so I’d recommend the bread flour.

Why roasted? Because they taste better. Freshly roasting your own is the tastiest, but commercially roasted seeds can be quite good. Also, you can lightly toast them again to bring out the flavor.

Anonymous, a good source for sesame seeds is an east or south Asian market with finicky customers and lots of turnover. Sesame seeds have the hull removed for appearance, mildness of flavor, and better storage properties, but I prefer seeds with the hull on. A little bitterness is fine with me.

If it tastes lousy, it’s rancid. You can sometimes smell if it’s off, but you can’t beat a taste test.

White sesame seeds with hulls aren’t particularly brown, more beige.

Hi, Gabrielle. I find it’s really easy to burn the aromatics, and if you add them at the end, you minimize their contact with the hot pan. Yes, traditionally it’s done the other way. I don’t know what the trick is. (If any readers know, please divulge!)

Best,
Matthew

Brian, you’re not going to believe this, but I have exchanged email with the hand-hammered wok guy. Major (wok-)brush with greatness.

anonymous, a stainless steel wok is problematic at best. It won’t season up into a natural nonstick coating, so some foods will always stick, especially to the sides. I’d consider a cheap carbon steel wok or a cast iron skillet.