Remove the pit from the umeboshi and chop well to turn the rest into a paste.
Put all the ingredients except for the sesame seeds in an empty jar. Put the lid on securely and shake very very well.
Add the sesame seeds at the end. Otherwise, they stick to the back of the lid.
Add the ra-yu spicy oil little by little, since the spiciness varies depending on the brand. Store any leftover dressing in the jar in the refrigerator.
Use on Recipe ID: 874723 "Ume-Pon Dressing Tomato Salad".
Story Behind this Recipe
An easy dressing made using everyday ingredients. See where I used it on a tomato salad.
No hints in particular. Just be sure to chop the umeboshi well to turn it into a paste. Leftover dressing can be stored in the jar you used to make it in. Use up within a week or before the oil turns rancid.