Wednesday, July 08, 2009
Two Bean Dishes
IIRC, I think this type of beans were called "string beans" when I was in PA, USA, but I also heard "snap beans" and "green beans" somewhere else. Anyway, its season is already over around here, thus it is not a threat to me any more. :)
doesn't happen very often, but the other day I measured the ingredients(!!) when making this dish so that I can post a recipe. Here it is.
INGEN NO GOMA-AE (blanched string beans with sesame dressing)
Ingredients (three to four servings)
120 to 150 g string beans
a pinch salt (for blanching)
3 Tbsp. toasted white sesame seeds
1 Tbsp. sugar
1 Tbsp. soy sauce
2 tsp sake
Blanch string beans with a pinch of salt. Drain and chop into 4 to 5 cm pieces. Grind toasted sesame seeds with a mortar and pestle. (Coarse grind is OK. If you don't have a mortar and pestle, put sesame seeds in a plastic bag and crush them with a bottle or a rolling pin.) Mix ground sesame seeds, sugar, soy sauce and sake. Dress the beans with the sesame seed dressing and serve.
This is my favorite dish, but so sorry, I didn't measure the seasoning ingredients. I made this dish at least four times since I came here, but each time I gave up measuring because I kept adding some of the seasoning ingredients until I felt enough... Anyway, if you are interested, the ingredients are:
Blanched string beans
Atsuage (deep-fried tofu)
White sesame seeds
And I always mix the seasonings marked with * in a small bowl beforehand, then pour over the ingredients being fried.
I'll try to measure and post the amount of each ingredient someday. Yeah, someday... hopefully.