Ingredients

3 tablespoons white sesame seeds (see note)

3 tablespoons Japanese Kewpie mayonnaise (see note)

3 tablespoons neutral flavoured oil

1 ½ tablespoons Japanese soy sauce

1 tablespoons rice vinegar

2 teaspoons mirin

2-3 teaspoons honey

½ teaspoon toasted sesame oil

Freshly ground black pepper, to taste

In a dry saute pan, add the sesame seeds and toast them over medium high heat, stirring constantly. Once they turn golden, turn the heat down to medium and continue toasted until they have a deep, dark brown colour. Once the desired colour is reached, immediately pour onto a plate to cool and stop the toasting.

Grind the sesame seeds in a mortar and pestle using a swirling motion until most of the seeds are broken up into a fine meal but you can still see some whole seeds. Note: You can also grind sesame seeds in a coffee grinder, but be careful not to over-grind. I would do little pulses.

Add all remaining ingredients to the mortar (serves as a handy mixing bowl!) and whisk to mix well and make sure the honey is completely dissolved.

Taste and adjust seasoning to your taste. You can also increase the mayo if you want something thicker and richer. If it's the first time you're making it I recommend tasting it with some actual salad leaves rather than tasting it straight up to get a more accurate idea of where you're at.

Store in the fridge and mix well before using. This should keep for at least a few weeks.