Step 1

Put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start popping, remove from the heat.

Step 2

Grind the toasted sesame seeds with a mortar and pestle until smooth.

Step 3

Combine all the ingredients in a bowl and whisk everything together.

Step 4

Drizzle on top of a simple salad of iceberg lettuce topped with tomatoes, boiled eggs, wakame, and corn.

Step 5

You can keep the dressing in an airtight container and store in the refrigerator for up to a week.