Sesame Sauce

• 1/2 cup sesame seeds
• 1/2 cup Dashi (page 160) or good-quality chicken or vegetable stock, preferably homemade (page 159 or 162)
• 3 tablespoons soy sauce
• 2 tablespoons mirin or 1 tablespoon honey plus 1 tablespoon water
• 1 tablespoon miso, optional
• 1 tablespoon dark sesame oil

1. Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until the seeds color slightly.
2. Grind to a powder in a spice or coffee grinder (or use a mortar and pestle).
3. Whisk in the remaining ingredients; taste and adjust the seasoning and serve or cover and refrigerate for up to a day or two (stir before serving).

sesame seeds, chicken, soy sauce, honey, miso, sesame oil

Taken from www.epicurious.com/recipes/food/views/sesame-sauce-385977 (may not work)