2 tablespoons seasoned rice vinegar |
3 tablespoons water |
2 tablespoons red miso or 2 tablespoons white miso (fermented soybean paste) |
2 tablespoons sugar |
2 tablespoons finely grated peeled fresh ginger |
4 teaspoons well-stirred tahini |
3 tablespoons vegetable oil |
sesame seeds, for garnish |
