Black Sesame Sauce

1. 1

   Toast the sesame seeds in a small saute pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop.

2. 2

   Transfer them to a plate and let them cool completely.

3. 3

   Grind in 10-second increments in a spice mill or clean coffee grinder to a very fine paste, stirring the mixture, then grinding again, and repeating this process until the paste is completely smooth and glistening from the oil that has been released.

4. 4

   This will take 3 to 5 minutes.

5. 5

   (If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.)

6. 6

   Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.

7. 7

   Put 3 cups water and the mushrooms in a nonreactive saucepan and bring to a simmer.

8. 8

   Turn the heat to low, cover, and cook at a very gentle simmer for 10 minutes.

9. 9

   Add the kombu and simmer very gently for 5 minutes.

10. 10

    Remove from the heat and add the bonito flakes.

11. 11

    Let steep, covered, for 8 minutes.

12. 12

    Strain through a fine-mesh sieve.

13. 13

    Discard the solids and use the broth as you would stock.

* Per serving · 4 servings · Values may vary.