- 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.