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Radical Stir fry with Gomasio Print E-mail

Gomasio is the ground sesame seed and salt topping that gets sprinkled on this dish as a finishing touch.

Since there's a lot of fine cutting in this recipe, so ask dad, your aunt or whoever's helping you wield the knife. This is especially true of the green onion pompoms.

{Makes 6 servings}

You'll need:

  • 6 tablespoons of sesame seeds
  • 1 teaspoon sea salt
  • 1 bunch of scallions
  • 6-8 ice cubes
  • 1/3 daikon radish or a turnip – cut in matchsticks
  • 2 medium-sized carrots – cut in rounds
  • 1 cup of fresh snow peas – with stems trimmed off
  • 1 bunch of red radishes – cut in rounds
  • 1 inch of fresh ginger - grated
  • 1 small clove of garlic - minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of soy sauce
  • Adult help


  • A sharp knife
  • A cutting board
  • A small bowl
  • A heavy bottom fry pan
  • A blender or clean coffee grinder
  • A spatula
  • Hot pads
    1. Cut the scallions into 1 ½ inch lengths and then make thin slices along the length, leaving about 1/2 inch to hold the pompoms together. Soak in ice water until the ends flare open - at least 20 minutes.
    2. Toast the sesame seeds and salt in a dry frying pan. Stir over high heat until they turn slightly darker. This is a difficult technique to master because the sesame seeds will burn really easily. So stick with it and don’t get distracted.
    3. Remove the fry pan from heat immediately. Let cool. Finish the gomasio by grinding in a blender.
    4. Heat the oil in the pan until it starts to smoke. Quickly add all the vegetables, the ginger and the garlic. Stir fry until evenly heated but still crisp – about 1-2 minutes.
    5. Add soy sauce and stir-fry for another minute.
    6. When the veggies cool pack them into your lunchbox. The bright colors and crunchy veggies are perfect bento fare.