Goma-dare / Sesame sauce

Ingredients
4 Tbsp.		Sesame Paste (Tahini works)
1/2 clove	Garlic, grated
2 Tbsp.		Soy Sauce
2 tsp.		Rice Vinegar
2 tsp.		Sugar
4 Tbsp.		Water, Boiling
pinch		Dashi (optional)

Tools:
double boiler (mixing bowl over boiling water is best)
wire wisk

Setup a double boiler to heat the tahini.  (If using Japanese sesame paste you 
can skip this step.)

Put sesame paste in double boiler, heat thoroughly until it starts to loose
its bitterness.  Turn off the heat, but keep over the hot water for the 
remainder.

Mix in grated garlic, giving it a stir.

Add soy sauce, vinegar, sugar and still together.  This will usually be grainy 
and might separate the oil a little.  Don't worry.

Add 2 T of boiling water, stir until creamy smooth.  Add a pinch of dashi 
or salt if you'd like.  Add remaining 2 T of boiling water, stir until smooth.

Done.

Serve with meats, vegetables, gyoza or whatever you like.  I ofen prefer it 
mixed with gyoza sauce.

Should keep for a while in the refrigerator if you kept it sterile during 
making.