Follow these steps for perfect results
sesame seeds
roasted and ground
sake
soy sauce
sugar
dried onion
minced
green beans
fresh, trimmed
Roast sesame seeds until lightly golden.
Grind the roasted sesame seeds using a mortar and pestle or a spice grinder.
Trim the ends of the green beans.
Bring a pot of salted water to a boil.
Blanch the green beans in the boiling water until tender-crisp, about 3-5 minutes.
Immediately transfer the green beans to an ice bath to stop the cooking process.
Drain the green beans well.
Slice the green beans diagonally into bite-sized pieces.
In a small bowl, whisk together sake, soy sauce, sugar, and minced dried onion until the sugar is dissolved.
Place the sliced green beans in a serving dish.
Pour the sake sauce over the green beans.
Sprinkle the ground sesame seeds over the green beans.
Mix well to ensure the green beans are evenly coated with the sauce.
Refrigerate for at least 5 minutes to allow the flavors to meld before serving.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the sauce.
Garnish with toasted sesame seeds or chopped scallions for added flavor and visual appeal.
Adjust the amount of sugar to your preference.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Arrange the green bean salad in a shallow bowl or on a platter. Garnish with extra sesame seeds and a drizzle of sauce.
Serve as a side dish with grilled fish or chicken.
Enjoy as a light lunch on its own.
Pairs well with the savory and slightly sweet flavors.
Complements the sake-based sauce.
Discover the story behind this recipe
Common side dish in Japanese cuisine.
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