Cut the beans in 2 inch lengths, then into slivers.
Bring a large pan of water to a rolling boil, add the tablespoon of salt to it and put in the beans.
Boil about 2-5 minutes until the beans are just tender but still crisp.
Drain and quickly plunge them into cold water to set the color.
Drain again and put the beans into a bowl.
Pour the stock over them and set aside for 3 minutes or longer.
Put the sesame seeds in a small cast-iron frying pan set over mediuhigh heat.
Dtir the seeds for a few minutes until they are roasted and give out a nutty aroma.
Reserve about 1/2 tablespoon of the seeds for garnish.
Grind the rest in a clean coffee grinder or food processor, then empty them into a bowl.
Add the soy sauce, rice wine vinegar, sugar and 1 tablespoon of stock taken from the soaking beans.
Mix well.
Drain the beans thoroughly.
(Save the stock for soup or another use.) Put them into a bowl, add the dressing and mix.
To serve, Japanese-style, pile the beans in a little hillock in the center of each of 4 small bowls or plates.
Sprinkle the reserved sesame seeds over the top of each serving.
|
