KURO GOMA-AE (GREEN BEANS WITH BLACK SESAME SAUCE)
Provided by: Yuki Gomi
Yield: Serves 4
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.
Asparagus, spinach, broccoli or cauliflower all work well instead of green beans.
The sauce keeps well in the fridge for 3 days.