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Pdf200g green beans & 1 tablespoon sea salt
For the black sesame sauce
4 tablespoons of black sesame seeds
1 tablespoon of mirin
½ tablespoon of soy sauce
1 teaspoon of miso
1 tablespoon of brown sugar
1 tablespoon of water
Serves 4
For the black sesame sauce
Method
Trim the ends off the green beans, cut the beans in half and wash them in cold water. Add the salt to a saucepan of water and bring to the boil. Cook the beans for 2 minutes or until tender. Do not overcook – it’s important to keep them crunchy! Drain the beans in a colander and rinse with cold running water to cool them down. Drain again and leave them to dry.
To make the sauce, crush the sesame seeds in a surikogi and suribachi or pestle and mortar, grinding them into a paste. Gradually add the mirin, soy sauce and miso, mixing continuously. Add the sugar and water. Toss the green beans with the sauce and serve.
Tips
• Asparagus, spinach, broccoli or cauliflower all work well instead of green beans.
• The sauce keeps well in the fridge for 3 days.