Green Beans with Sesame Sauce

  • Serves

    serves 6


In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).


  • 12 cup sesame seeds, toasted
  • 14 cup soy sauce
  • 2 tbsp. sugar
  • Kosher salt, to taste
  • 1 lb. green beans, trimmed
  • 2 tbsp. rice vinegar
  • 2 tbsp. finely chopped scallions
  • 2 tsp. minced fresh ginger


Step 1

In a spice grinder or a mortar, finely grind 6 tbsp. sesame seeds. Transfer to a small food processor. Add remaining sesame seeds, soy sauce, and sugar; process into a paste. Set aside.

Step 2

Bring an 8-qt. pot of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl; add beans and toss.

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