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Prep 25 mins
Cook 15 mins
Adapted from Susan Fuller Slack's "Japanese Cooking". The dressing is equally good over other cooked vegetables like broccoli or zucchini.
- 1 lb small fresh string bean, ends trimmed
- 1 tbsp.dry toasted sesame seeds, ground to a paste
- 2 tablespoons miso (white or yellow)
- 1 teaspoon sugar
- 3 tablespoons mirin
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 1⁄2 teaspoon grated lemon zest (optional)
- 1 additional tbsp dry toasted sesame seeds
- Steam beans 12 minutes or until crisp-tender, OR cook in boiling salted water 3 to 5 minutes until crisp-tender. Drain and plunge into iced water to cool 10 minutes. Drain again and pat dry. To cut the beans, fit a food processor with slicing blade. Trim beans to fit feed tube horizontally. With lid in place, stack beans in feed tube, then push beans through feed tube with food pusher while motor is running. OR, cut beans diagonally into 2-inch lengths with a sharp knife.
- Add miso, sugar,mirin, lemon juice, soy sauce, and optional lemon zest to ground sesame seeds. Gently toss mixture with prepared beans. Garnish with a sprinkle of roasted sesame seeds before serving.