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Japanese Green Beans
8 ounces French style green beans, washed and trimmed of the stem ends
Pinch of salt
5 quarts of water
1 tablespoon tahini (I use Mighty Sesame Tahini.)
1 tablespoon low sodium soy sauce (Kikkoman reduced sodium in the green topped bottle
Gomaiso to taste
Bring the water and salt to a boil. Add the green beans. Cook for 3 minutes and immediately remove them from the boiling water with a slotted spoon, tongs, or a spider tool and place in a bowl of ice water. As soon as they cool down, just a few seconds, remove them from the ice water and place them in a bowl. They can still be a little warm. Cut the green beans in half and return them to the bowl. Drizzle with the tahini and soy sauce and toss well. Sprinkle with Gomaiso.
Gomaiso (Roasted Sesame Seeds)
3 tablespoons roasted sesame seeds
½ tablespoon organic cane sugar or date sugar
½ teaspoon sea salt
Toast the sesame seeds in a 12-inch skillet on medium heat. Be careful not to burn them by staying close by and shaking the pan from time to time. Place the sesame seeds, about a tablespoon at a time, into a suribachi (Japanese seed grinder). Use the wooden tool to grind the sesame seeds to a crumbled consistency, not a powder. Place them in a small bowl and continue grinding until all the seeds have been ground. Add the sugar and salt and mix well. I always keep a small container of Gomaiso next to the spices by my stove and use them on my morning greens and on almost any Japanese dish.
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