Side Pannel
Goma Jayu-Ae (Soy and Sesame-Seed Dressing W/ French Beans)
Goma Jayu-Ae (Soy and Sesame-Seed Dressing W/ French Beans)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads, Japanese
Ingredients List
- 1 lb French beans
- 3/8 pt Niban Dashi
- 1 pn MSG
- 1/4 ts Soy Sauce
- 1 pn Salt
- 2 1/2 ts Sugar
- 1 1/2 ts Sake
Directions
DRESSING
1 1/2 oz White Sesame Seed, Ground
1 1/2 ts Sugar
2 1/2 tb Sake
5 ts Soy Sauce
PREPARE IN ADVANCE:
Snip off ends of french beans and discard. Cut beans into 1/2" lengths.
Drop them into 3/4 pt of lightly salted boiling water, reduce heat and
cook briskly, about 8-10 minutes until beans are tender but still slightly
resistant to bite. Drain and run under cold water.
Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
Bring to a boil. Add the beans, return to boil. Remove from heat and let
cool to room temperature.
DRESSING:
Heat Sake to likewarm over a high heat. Ignite Sake and let burn until
the flame dies out. Pour Sake into a small bowl and let cool to room
temperature. Add all ingredients and mix thoroughly.
TO SERVE:
Toss together the french beans and dressing, serve at room temperature.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
1 1/2 oz White Sesame Seed, Ground
1 1/2 ts Sugar
2 1/2 tb Sake
5 ts Soy Sauce
PREPARE IN ADVANCE:
Snip off ends of french beans and discard. Cut beans into 1/2" lengths.
Drop them into 3/4 pt of lightly salted boiling water, reduce heat and
cook briskly, about 8-10 minutes until beans are tender but still slightly
resistant to bite. Drain and run under cold water.
Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
Bring to a boil. Add the beans, return to boil. Remove from heat and let
cool to room temperature.
DRESSING:
Heat Sake to likewarm over a high heat. Ignite Sake and let burn until
the flame dies out. Pour Sake into a small bowl and let cool to room
temperature. Add all ingredients and mix thoroughly.
TO SERVE:
Toss together the french beans and dressing, serve at room temperature.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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