You can make this sesame sauce in advance and store it, well covered for up to a week in the refrigerator.
To make a longer keeping sesame paste, grind the sesame seeds even more, add sugar and a bit of salt (about 1 Tbs. of sugar and 1/8th tsp. of salt per 3 Tbs. of sesame seed). Store in a covered jar in the refrigerator. This is great on toast, and you can just add a bit of mirin and soy sauce and optionally dashi stock to make a sesame paste on the spot.
You might need to buy:
- * 1 Tbs. sugar
- * 3 Tbs. black sesame seeds
- * About 20 medium-thick asparagus stalks
- * 2 tsp. mirin
- * 2 Tbs. soy sauce
You might need to buy:
- boiled octopus
- cucumber
- yellow bell pepper
- rice wine vinegar
- olive oil