This is much like preparing gomashio except that you add more than salt. This is a wonderful marinade and salad dressing.

What You Will Need
3 oz (85 g) white sesame seeds
3/4 cup dashi
1 Tbsp finely minced ginger
6 Tbsp dark shoyu
2 Tbsp mirin
2 Tbsp sake

What Now?
In a dry skillet, toast the white sesame seeds over a medium heat until golden brown. They burn easily, so keep the seeds moving by shaking the pan, also using a dry spoon to stir the seeds occasionally as they brown. When they start to pop they are getting close to done. Transfer warm toasted seeds to a suribachi (Japanese mortar and pestle) and grind with pestle until flaky. Add the remaining ingredients, and dilute with dashi (either chilled or room temperature), mixing well between additions. Use a rubber spatula to blend and smooth sauce. May be stored in a tightly sealed container in the refrigerator for up to 3 days, but it is really best when just made. Stir or shake it before serving, in case some of the sesame has settled to the bottom. Makes around 2 1/2 cups.

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