Goma joyu-ae (soy and sesame seed dressing with

Yield: 6 Servings

Measure Ingredient
1 pounds String beans
\N \N Salt
1 cup Niban dashi
1 tablespoon Sugar
\N \N Soy sauce
2 teaspoons Sake
¼ teaspoon All purpose soy sauce
½ cup White sesame seeds, warmed & ground into a paste
3 tablespoons Sake
2 teaspoons Sugar
2 tablespoons All purpose soy sauce

DRESSING

Snip off & discard the ends of the green beans & cut them into ½" lengths. Drop the beans into 2 c of lightly salted boiling water, reduce the heat to moderate & cook briskly, uncovered, for 8 to 10 minutes, or until the beans are tender but still slightly resistant to the bite. Drain & run them under cold water. In the same pan, combine the dashi, sugar, ¼ ts salt, a sprinkle of soy sauce, sake. Bring to a boil over moderate heat, add the string beans & return to the boil. Remove the pan from the heat & cool to room temperature. DRESSING: Over high heat, heat 3 tb sake to lukewarm. Removepan from heat & ignite the sake with a kitchen match, shaking the pan gently until the flame dies out. Pour the sake into a small bowl & cool to room temperature. Add the sake, 2 ts sugar and 2 tbs soy sauce to the previously prepared sesame paste & mix together thoroughly.

Pour the sesame dressing into a large bowl, add the drained string beans & toss together until the vegetables are thoroughly coated. Taste for seasoning adding more salt if necessary. Serve at room temperature in small bowls, as a first course, salad or part of a Japanese meal.

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