The first version of this salad that I ever made, from "The Japanese Cooking Class Cookbook". I think it's still my favorite version. If you don't have 2 tbsp. of dashi on hand (and who does?), or want a vegan version, use vegetable stock or water instead. NOTE: Sesame seeds love to pop right out of the skillet; I'd recommend using one with high sides or even a medium saucepan for toasting them.