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1
In a medium bowl, mix together the lime juice, a big pinch of salt, and the oil with a fork or a whisk.
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2
Add the watercress and toss gently to lightly coat.
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3
Divide the dressed watercress among four salad plates and set aside.
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4
Heat a cast-iron or other heavy skillet that you like to use for eggs over medium-high heat.
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5
When it is hot, swirl a small amount of vegetable oil in the pan and crack in the eggs, in batches if necessary.
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6
When the edges of the eggs are a bit crispy, the whites are completely set, and the yolks are still runny, transfer an egg to each plate so that it slightly overlaps the watercress.
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7
Season the eggs with salt, and drizzle about a tablespoon of the sesame sauce over each portion.
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8
Toast the sesame seeds in a small saute pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop.
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9
Transfer them to a plate and let them cool completely.
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10
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.
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11
This will take 3 to 5 minutes.
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12
(If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.)
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13
Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.
