Sesame green beans recipe
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
- Prep Time
- 10 minutes
- Servings
- 4 portions
- Category
- Savoury, vegan, starter
Ingredients
- 200 g green beans
- 4 tbsp. white or black sesame seeds
- 2 tbsp. sugar
- 1 tbsp. soy sauce
Directions
- 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.
