1/3 cup sesame seeds
1/4 cup water
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon umeboshi vinegar (a Japanese product made from pickled plums and sea salt)
2 teaspoons tamari
- First, place the sesame seeds in a sieve and rinse them under cold running water. Set aside to drain well.
- Blend the water, mirin, vinegars, and tamari in a blender until well blended.
- Add the sesame seeds and pulse just until the seeds break up but are still visible. Use as desired.