- 1cupsesame oil
- 1/2cuprice vinegar
- 2tablespoons choppedginger(fresh or in a jar)
- 1tablespoonsoy sauce
- 1/4cuptoasted sesame seeds
- Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
- Be careful not to burn them.
- In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
- Slowly blend in sesame oil until emulfisified.
- Refrigerate and Enjoy!