- 1 teaspoon sesame seeds
- 13 cup rice wine vinegar
- 14 cup sesame oil
- 2 tablespoons mirin rice wine
- 1 teaspoon sea salt
- 12 teaspoon pepper
- 12 teaspoon freshly grated gingerroot
- In a small dry pan, on medium heat, warm & toss the sesame seeds 1-2 minutes.
- Be careful to toast but not burn them.
- Remove from heat.
- In a small bowl, whisk together all of the ingredients.
- Use immediately or store in a container for 1 week in fridge.
- Shake well before & after storage.