Ingen, or green beans are named after the Chinese Buddhist priest who is said to have introduced them into Japan several centuries ago. Their fresh, slightly crisp taste is complemented here by the creamy, somewhat nutty flavor of the dressing.
Ingredients: (Serves 4)
- 250 g (9 oz) green beans, trimmed and cut into 5 cm (2 inch) lengths
For the dressing:
- 50 g (1¾ oz/1⁄3 cup) sesame seeds
- 1 teaspoon sugar
- 2 tablespoons red or white miso paste
- 2 tablespoons mirin
Method:
Bring a saucepan of lightly salted water to the boil. Add the beans and cook for 2 minutes, or until just tender. Drain, plunge into iced water until cool, then drain well.
To make the dressing, dry-fry the sesame seeds over medium heat, stirring regularly, for 5 minutes, or until lightly golden and aromatic. Immediately scoop the sesame seeds into a mortar or a suribachi (Japanese ribbed mortar), reserving 1 teaspoon of whole seeds for the garnish, and grind with a pestle until very finely crushed. Gradually incorporate the sugar, miso and minn to form a thickish paste.
Put the beans in a bowl with the dressing and toss to combine.
Serve in a mound in a bowl or on a plate and sprinkle with the reserved sesame seeds.
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