The white sesame seeds are subtle in flavour, and pair well with the saltier, though lighter in color, soy sauce—usukuchi shoyu. It is possible to use the more common dark soy sauce instead.
Ingredients
- 400g green beans, topped
- 6 tablespoons white sesame seeds
- 2 tablespoons usukuchi shoyu
- 2 tablespoons mirin
- 1 pinch flaky salt
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4–6
Method
In a pot of boiling salted water, blanch the green beans for 30–90 seconds, depending on thickness (they should only be half cooked). Refresh under cold, running water until cool to the touch. Drain, shake off, and pat dry in a clean tea towel. Cut on the diagonal into 4 cm pieces. If unusually thick, make acute diagonal cuts so the pieces are thinner.
In a small, dry frying pan, toast the sesame seeds over medium heat until fragrant, shaking the pan and lifting off the heat if needed to avoid scorching. Transfer immediately to a suribachi (grinding bowl) or spice/nut grinder and process until the oils come out. Stir in the usukuchi shoyu, mirin, and salt until smooth, taking care to scrape down the sides, so as to not leave any precious sesame particles.
Toss the green beans with the dressing and serve.
