Roasted until crisp, dulse gets ground with toasted sesame seeds in a suribachi until most of the seeds crack open, making a savory two-ingredient condiment for scattering over bowls of cooked millet.
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Preheat oven to 350°F. Place dulse on half sheet pan with parchment and for 10 minutes .
Combine toasted sesame seeds with dulse in suribachi and grind until most of seeds are broken.
Serve as a condiment over cooked millet.
Store excess in air-tight glass container.
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