Cut the spareribs into 3 cm pieces and
trim of excess fat, and set aside. Heat up a dry pan and toast the
sesame seeds over moderate heat for 3-4 minutes, shaking the pan gently
until the color turns golden. Remove immediate from the pan to prevent
burning. Use a mortar and pestle to crush the toasted sesame seeds. Heat
a heavy-based frying pan with oil and brown the spareribs over high
heat. Turn regularly and cook until the meat turned dark golden brown.
Drain any excess oil from the pan. Add half the toasted and crushed
sesame seeds, scallions, ginger, sugar, garlic, sake, soy sauce, sesame
oil and water. Stir well to coate the ribs evenly. Bring to the boil
over moderate heat, then cover with a lid and simmer for about an hour,
stirring occasionally. Use a small bowl to combine the cornflour with a
little cold water until they became a smooth paste. Add to the pan,
stirring constantly until the mixture boils and thickens. Sprinkle in
the remaining sesame seeds. Serve hot with steamed white rice.