INGREDIENTS

INSTRUCTIONS

Snip off & discard the ends of the green beans & cut them into 1/2"
lengths.  Drop 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. Drain & run them under cold water. In the same pan,  combine
the dashi, sugar, 1/4 ts salt, a sprinkle of soy sauce, sake.  Bring to
a boil over moderate heat, add the string beans & return to  the boil.
Remove the pan from the heat & cool to room temperature.  DRESSING:
Over high heat, heat 3 tb sake to lukewarm. Removepan from  heat &
ignite the sake with a kitchen match, shaking the pan gently  until the
flame dies out. Pour the sake into a small bowl & cool to  room
temperature. Add the sake, 2 ts sugar and 2 tbs soy sauce to the
previously prepared sesame paste & mix together thoroughly. Pour the
sesame dressing into a large bowl, add the drained string beans &  toss
together until the vegetables are thoroughly coated. Taste for
seasoning adding more salt if necessary. Serve at room temperature in
small bowls, as a first course, salad or part of a Japanese meal.

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