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Goma joyu-ae (soy & sesame seed dressing with
Artist: _
Categories: Appetizers, Asian, Chinese, Dressings, Ethnic, Salads, Vegetables
Yield: 6
Rating: 0
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Ingredients:
1 lbsString beans
Salt
1 cupNiban dashi
1 tbspSugar
Soy sauce
2 tspSake
1/4 tspAll purpose soy sauce
DRESSING
1/2 cupWhite sesame seeds, warmed
-- & ground into a paste
3 tbspSake
2 tspSugar
2 tbspAll purpose soy sauce
Procedures:
1Snip off & discard the ends of the green beans & cut them into ? lengths.
2Drop 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.
3Drain & run them under cold water.
4In the same pan, combine the dashi, sugar, ?ts salt, a sprinkle of soy sauce, sake.
5Bring to a boil over moderate heat, add the string beans & return to the boil.
6Remove the pan from the heat & cool to room temperature.
7Dressing: over high heat, heat 3 tb sake to lukewarm.
8Removepan from heat & ignite the sake with a kitchen match, shaking the pan gently until the flame dies out.
9Pour the sake into a small bowl & cool to room temperature.
10Add the sake, 2 ts sugar and 2 tbs soy sauce to the previously prepared sesame paste & mix together thoroughly.
11Pour the sesame dressing into a large bowl, add the drained string beans & toss together until the vegetables are thoroughly coated.
12Taste for seasoning adding more salt if necessary.
13Serve at room temperature in small bowls, as a first course, salad or part of a japanese meal
 
 
 
 

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