I had some leftover "5-1-1" sauce, so I made the sesame sauce with it.
My 5-1-1 sauce is basically 5 parts of dashi stock, 1 part of each mirin and soy sauce. These are combined in a pot and heated through, then cooled down. It's a very versatile sauce: I use it straight as a dipping sauce for noodles, or sometimes mix with a little amount of vinegar for "sunomono".
For the sesame dressing, I whisked together about 1/4 cup of "5-1-1" sauce with 2 tablespoons of tahini paste and 1/2 tablespoon of ground roasted sesame seeds. The sauce was poured over the fresh figs (peeled and cut into quarters) and blanched sugar snap peas. This simple dish was so delicious.
