This sesame sauce is also excellent tossed with wilted spinach or lightly steamed broccoli.
What You'll Need
- Cutting board
- Medium bowl
If the beans are long, cut them in half. Sprinkle with salt. Steam for 3 minutes or microwave for about 1 minute. They should still be a little crisp. Spread on a plate and set aside to cool.
In a medium bowl, combine all the ingredients for the sesame sauce. (sesame seeds, water, rice vinegar, soy sauce, mirin, toasted sesame oil) Stir together until smooth.
Add the sesame sauce and toss all together. Serve at room temperature or chilled. You can keep in the refrigerator for up to 3 days.
Japanese cooks use a special ridged bowl to grind sesame seeds by hand. Tahini, a smooth sesame paste used in Middle Eastern foods, is a convenient alternative. Almond, cashew, or peanut butter will also work well in the sauce.