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Put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start popping, remove from the heat.
Grind the toasted sesame seeds with a mortar and pestle until smooth.
Combine all the ingredients in a bowl and whisk everything together.
Drizzle on top of a simple salad of iceberg lettuce topped with tomatoes, boiled eggs, wakame, and corn.
You can keep the dressing in an airtight container and store in the refrigerator for up to a week.