1 lb String beans
Salt
1 c Niban dashi
1 tb Sugar
Soy sauce
2 ts Sake
1/4 ts All purpose soy sauce
-------------------------DRESSING-------------------------
1/2 c White sesame seeds, warmed
-- & ground into a paste
3 tb Sake
2 ts Sugar
2 tb All purpose soy sauce
Snip off & discard the ends of the green beans & cut
them into 1/2" lengths. Drop the beans into 2 c of
lightly salted boiling water, reduce the heat to
moderate & cook briskly, uncovered, for 8 to 10
minutes, or until the beans are tender but still
slightly resistant to the bite. Drain & run them
under cold water. In the same pan, combine the dashi,
sugar, 1/4 ts salt, a sprinkle of soy sauce, sake.
Bring to a boil over moderate heat, add the string
beans & return to the boil. Remove the pan from the
heat & cool to room temperature.
DRESSING: Over high heat, heat 3 tb sake to lukewarm.
Removepan from heat & ignite the sake with a kitchen
match, shaking the pan gently until the flame dies
out. Pour the sake into a small bowl & cool to room
temperature. Add the sake, 2 ts sugar and 2 tbs soy
sauce to the previously prepared sesame paste & mix
together thoroughly. Pour the sesame dressing into a
large bowl, add the drained string beans & toss
together until the vegetables are thoroughly coated.
Taste for seasoning adding more salt if necessary.
Serve at room temperature in small bowls, as a first
course, salad or part of a Japanese meal.
