Japanese cuisine · Vegetable Dishes

Ingen no Goma Miso-ae

Crisp-tender green beans dressed with freshly toasted sesame-miso paste, nutty and lightly sweet.

Ingredients · for 4 servings

• 500 g green beans
• 4 tbsp sesame seeds
• 2 tbsp miso paste (white)
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp soy sauce
• 1 tsp salt for the cooking water

Instructions

1. Trim the beans, cut off the ends and halve them depending on length so all pieces are roughly the same size.
2. Bring plenty of water with the salt to a boil and cook the beans for 4–5 min. until bright green and still clearly crisp.
3. Drain the beans, plunge into ice water to set the color, then dry thoroughly on a towel.
4. Toast the sesame seeds in a dry pan over medium heat for 2–3 min., shaking, until fragrant and the first seeds start to pop.
5. Crush two-thirds of the sesame seeds coarsely in a mortar until oil is released, and mix with the miso paste, mirin, sugar, water and soy sauce into a thick paste.
6. Fold the dry beans loosely into the paste, sprinkle with the remaining whole sesame seeds and serve at room temperature.