4 Tablespoons sesame paste
6 1/2 Tablespoons dashi
3 1/2 Tablespoons mirin
3 1/2 Tablespoons shoyu (taste, and adjust if necessary)
Put the sesame paste into a suribachi. Little by little, grind or stir in the dashi. This step is fun to watch as the sesame paste turns paler and thinner as soon as the liquid hits it. Add the mirin, then the soy sauce. Taste, and if you like, add more soy sauce—it was fine for me without additional.