WCC#8 – Foreign – Japan-o-philia

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

Ruth from Once Upon a Feast is asking the foodbloggers‘ world to join her for the Weekend Cookbook Challenge in August and host a foreign party – what a great idea! 🙂

She says she is going to cook Indian food (which I love), so I focused on another of my favorite foreign cuisines, Japanese food.

A bunch of lovely green beans from my weekly organic veggie delivery seemed to be an obvious choice for Japanese Green Beans with Sesame.

DSCF15150 japanabend1

There is also cucumber salad with black sesame (just cucumber, sesame, a drop of rice vinegar and a drop of soy sauce), a ball of wasabi, and some pickled cabbage (bought at an Asian store).

Of course we had to have sake with our meal. A platter of shake sashimi (thinly sliced raw salmon), garnished with cucumber flowerettes, rounded out a lovely, tasty and healthy dinner for two.

DSCF15144 japanabend2

Before I provide you with the recipe for the green beans, which comes from the yellow book on Asian cuisine below, may I show off a few of my cookbooks featuring the Japanese cuisine. (I am still waiting for Cafe Japan by Emi Kazuko to be delivered to me…)

DSCF15165 japanese cookbooks

Clockwise, starting with Cool Tools – a book about Japanese cooking utensils; Hideo Dekuras wonderful book „Sashimi“; a German book on Asian food with a good chapter on Japanese cooking; center: Hirohisa Koyama, German edition of Saveurs du Japon; below a small booklet on sushi making; a German edition of a Periplus World Cookbook – The Food of Japan; a Time-Life book on the cuisine of Japan; and the German edition of Emi Kazukos Masterclass in Japanese Cooking.


The recipe

Usually, green beans are cooked very long because of the phasin they contain, so I wasn’t too sure about this preparation method. I did cook my beans a tad longer than the original recipe requires (my times are given below), but I am still a bit uncomfortable about it – so to be on the safe side, I would try yard-long beans instead of common green beans, if you want to reproduce this dish. If you don’t eat lots of those beans, undercooking will probably not hurt you, though.

My husband took the time to grind the sesame paste in our heavy-duty mortar, then adding the ginger and grinding again, and the result was great. The combination of crisp beans and the savory, nutty marinade is delicious.

Green Beans in Sesame Dressing (Ingen no goma-ae)

  • 500 g tender green beans
  • 2 tablespoons white sesame – preferably large Japanese sesame
  • 5 cm / 2 inch fresh ginger, finely chopped
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon mirin, or sake
  • 3 teaspoons sugar (I used less)
  • 1 tablespoon white sesame seeds, to serve

Cook beans in hot salted water until tender-crisp, about 5 minutes, and plunge into ice water immediately. Drain, pat dry.

Roast 2 tablespoons of sesame in a dry skillet without added oil, until golden brown. Grind to a paste in a mortar, then add ginger, soy, mirin and sugar. Combine beans and marinade and let sit for at least 10 minutes. Arrange on a platter, sprinkle with sesame seeds.

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2 Antworten

  1. Ruth sagt:

    Everything looks delicious! I love how many Japanese cookbooks you own.

    Thanks for joining the WCC foreign foods. The round up should be up by Monday.

    Now for my food question….what is phasin and why should I be cooking my green beans for a long time?

  2. Sara sagt:

    What a feast! I especially like the salmon with the cucumber flowers – lovely. Thanks for joining in WCC.

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