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Green Beans with Sesame Sauce Print Email


From a famous TV chef in Japan - Harumi Kurihara

1/2 cup sesame seeds, toasted
1/4 cup soy sauce
2 TBS sugar
Kosher salt, to taste
1 lb. green beans, trimmed
2 TBS rice vinegar
2 TBS finely chopped scallions
2 tsp. minced fresh ginger

In a spice grinder or a mortar, finely grind 6 TBS sesame seeds. Transfer to a small food processor. Add remaining sesame seeds, soy sauce, and sugar; process into a paste. Set aside.

Bring an 8-qt. pot of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl; add beans and toss.

SERVES 6

Everyday Harumi (Conran Octopus, 2009).
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