Sesame green beans recipe

Name: Recette haricots verts au sésame
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400 g de haricots verts; 4 cuil. à soupe de sésame blanc ou noir; 1,5 cuil. à café de sucre; 1,5 cuil. à soupe de sauce soja

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Portion

4 portions

Preparation time

10 minutes

A great classic of Japanese cuisine, very easy to make and traditionally eaten with rice. The recipe seems very simple, but the beans are crunchy and take on a delicious nutty flavor thanks to the roasted sesame seeds. You can serve them as a salad, an appetizer or as a side dish with meat or fish, and enjoy them slightly chilled or at room temperature.

Clémence Sahuc

Ingredients

400 g green beans

For the sesame sauce :

4 tbsp. white or black sesame seeds
1.5 tsp. sugar
1.5 tbsp. soy sauce

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Instructions

Bring a large pot of salted water to the boil. Add the beans and cook for about 4 minutes: they should be just tender-crisp.
As soon as they are cooked, drain them quickly and plunge them immediately into a large bowl of ice-cold water.
Drain carefully, then cut into sections about 3 to 4 cm long.
In a fat-free frying pan, roast the sesame seeds over medium heat for a few minutes. Stir constantly, and remove them from the heat as soon as they start to give off a nice toasted smell. Caution: sesame seeds burn quickly, so keep a close eye on them.
Then pour the sesame seeds into a Japanese mortar (suribachi) or a conventional mortar, and grind them with a pestle to a slightly granular texture. If you don't have a mortar or pestle, a blender may also be suitable, but don't grind the seeds completely to a powder - you need to retain some texture.
Mix the sugar, soy sauce and sesame seeds and pour over the green beans. Stir carefully, taking care not to crush the green beans.
Serve immediately, or leave to stand for a few minutes to allow the flavours to blend perfectly.

Recipe notes

More intense version: Add a teaspoon of sesame oil for even more flavor.

Spicy version: A pinch of Japanese chili pepper (shichimi togarashi) adds a slightly spicy touch.

Alternative with other vegetables: This sesame sauce also works well with blanched spinach, grated carrots or bok choy.

For an even more Japanese touch: Replace the sugar with mirin for a more subtle sweetness.

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