Again, the recipe called for rice wine and I substituted rice wine vinegar.
Cut the beans in 2 inch lengths, then into slivers. Bring a large pan of
water to a rolling boil, add the tablespoon of salt to it and put in the
beans. Boil about 2-5 minutes until the beans are just tender but still
crisp. Drain and quickly plunge them into cold water to set the color.
Drain again and put the beans into a bowl. Pour the stock over them and
set aside for 30 minutes or longer.
Put the sesame seeds in a small cast-iron frying pan set over mediuhigh
heat. Dtir the seeds for a few minutes until they are roasted and give out
a nutty aroma. Reserve about 1/2 tablespoon of the seeds for garnish.
Grind the rest in a clean coffee grinder or food processor, then empty them
into a bowl. Add the soy sauce, rice wine vinegar, sugar and 1 tablespoon
of stock taken from the soaking beans. Mix well.
Drain the beans thoroughly. (Save the stock for soup or another use.) Put
them into a bowl, add the dressing and mix. To serve, Japanese-style, pile
the beans in a little hillock in the center of each of 4 small bowls or
plates. Sprinkle the reserved sesame seeds over the top of each serving.
- - - - - - - - - - - - - - - - - -
Per serving: 77 Calories; 4g Fat (40% calories from fat); 5g Protein; 8g
Carbohydrate; 0mg Cholesterol; 1952mg Sodium
