String Beans in Thick Bean and Sesame Sauce (Ingen No Goma Miso)

1. 1

   Wash and trim the beans.

2. 2

   Bring salted water to a rapid boil and cook the beans in it for 3-4 minutes.

3. 3

   They should still be bright green and crisp.

4. 4

   Drain them and let them cool naturally before cutting them into one-inch lengths.

5. 5

   Mix the bean paste, sugar, and sake together in a small saucepan.

6. 6

   Heat, stirring constantly with a wooden spoon, until the sugar has melted and the sauce is satiny.

7. 7

   Remove from the heat and let cool while preparing the sesame seeds.

8. 8

   In a heavy skillet, dry roast the seeds over medium heat, then transfer them while still warm to a suribachi (Japanese grinding mortar) and grind them to a smooth paste.

9. 9

   If using a blender or food processor you will need to double or tripe the batch to have enough volume to engage the blades.

10. 10

    Excess can be refrigerated in a tightly sealed jar.

11. 11

    Add the bean paste sauce to the sesame paste and blend thoroughly to make a thick, smooth sauce.

12. 12

    Toss the beans in the sauce lightly just before serving.

13. 13

    Serve at room temperature or slightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.