I have recently been introduced to the amazing Harumi Kurihara, who is Japan's answer to the UK's Delia Smith or America's Martha Stewart. The lovely folks over at Octopus Books sent me a copy of her latest book "Everyday Harumi" to review and I can safely say I'm already hooked. If your a regular reader of the blog you'll know that I have a thing for Asian recipes so it's no suprise I am in love with this woman! Pssst....Don't tell my girlfriend :)
From the sounds of things she is all set to make waves in the UK and Ireland and bring an authentic look at real Japanese homecooking. I think the beauty of the book is its simplicity and of course the brilliant recipes which inspire rather than alienate. Check out this delicious recipe from the book. Also stay tuned to the blog, there may be a new book competition coming your way this week! :)
Green Beans With A Sesame Dressing
I love using both white and black sesame seeds in my recipes, they add texture, aroma, taste and colour. I use a lot of sesame when cooking, and preparing vegetables with a sesame dressing is very common in Japan. I always prepare the dressing in advance and keep some in the refridgerator ready for use. Sesame seeds should always be toasted before use, taking care not to burn them. It gives them an extra special flavour and makes them easier to make into a paste. If you cannot find sesame seeds or paste, you can use peanut butter or tahini as a substitute. Please experiment with this dressing, try combining it with other ingrediens such as rice vinegar, miso paste or dashi stock to make new sauces and dressings.
Serves 4
200g green beans
For the sesame dressing
50g toasted sesame seeds
2 tablespoons of caster sugar
1/2 tablespoon of mirin
1/2-1 tablespoon of soy sauce
salt- to season
Prepare the green beans, lightly cook in a pan of boiling water with a little salt, then drain and rinse under cold running water and pat dry.
To make the seame dressing: Put the sesame seeds into a mortar preferably a Japanese mortar with a grooved interior. Grind the seeds until they are almost a paste then add the sugar, mirin and soy sauce and mix well. Add a little salt if needed.
Mix the sesame dressing in with the freen beans and serve.
The paste can also be made in a food processor but care should be taken not to overprocess.