Place the sesame seed in a Japanese mortar and grind them.
Add the sugar, soy sauce and sesame seed oil.
Combine them well together and set aside.
Wash the Shungiku. If the stem is too thick and dry, trim off the leaves and cut the stem into 2 inch pieces (5 cm).
Blanch the Shungiku in boiling water in a pot for 30 seconds for leaves and 1 min for stem.
Take Shungiku out and add to an icy cold water bowl to avoid further cooking.
Squeeze out the excess water and cut the Shungiku leaves in half if they are long.
Add the Shungiku to the goma-ae dressing in the mortar and toss together with the sesame sauce.
Serve immediately.
Notes
*1 You can use either black or white sesame seeds.*2 If you don't have access to soy sauce, see the substitution option in the Japanese food substitution post.