Medical evidence refutes it, but I insist that this classic Japanese accompaniment of ground sesame seeds is addictive, especially served with lightly cooked spinach.
Heat sesame seeds in a dry non-stick fry pan or wok until they smell toasty, being careful not to burn. Set aside one good pinch of seeds, and grind the rest to a paste in a mortar with pestle. Add sugar and mix well. Add soy sauce and dashi and mix well. Serve in small bowls. Sprinkle with remaining pinch of sesame seeds.
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