Toast1tablespoonsesame seeds in a small frying pan over low heat. As soon as you hear the seeds popping, remove from the heat and leave to cool. Transfer the seeds to a suribachi or mortar and coarsely grind them.
Stir2½tablespoonslight brown sugar, ¼cup (60ml) white miso, 2tablespoonstahini, 2¼teaspoonssoy sauce and the sesame seeds in a bowl until the sugar has dissolved.
Transfer to a screw-top jar. Add 75ml (2¼fl oz) sunflower oil, 2tablespoonstoasted sesame oil, 3tablespoonsrice vinegar and ¼cup (60ml) water.
Shake vigorously until the dressing emulsifies. Serve on tofu, chicken salad, steamed broccoli, carrots or a leafy salad.