Charred sesame green beans bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This is my take on gomae, the classic Japanese side dish of vegetables in a sesame sauce. This version is adapted from a recipe my Japanese best friend taught me when we were at school. It is a little less sweet than hers and uses toasted sesame oil for a deeper, nuttier flavour. Serve it over rice with a crispy fried egg for a simple, satisfying midweek meal.
Ingredients
- 4 tbsp toasted sesame seeds (or raw sesame seeds, see recipe tips)
- 4 tsp light soy sauce
- 2 tsp caster sugar
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil (or any neutral oil)
- 400g/14oz green beans, trimmed and cut in half
- 200ml/7fl oz boiling water
- 4 large free-range eggs
- 2 x 250g packets microwave rice
Method
Toast the sesame seeds in a large frying pan or lidded wok over a medium or medium–low heat for 3–4 minutes, or until fragrant and lightly coloured.
Transfer the seeds to a mortar and grind almost to a paste, leaving some texture. Stir in the soy sauce, sugar and sesame oil. Set aside.
Return the pan to a high heat and heat the vegetable oil in the pan. Spread the green beans in an even layer in the pan and cook undisturbed for 2 minutes, or until charred underneath. Toss, then spread into an even layer again and cook undisturbed for a further 2 minutes.
Add 200ml/7fl oz boiling water, cover and cook for 5 minutes. Remove the lid and cook until the water has evaporated and the beans are tender.
Remove the pan from the heat and toss the sesame dressing through the beans.
Meanwhile, fry the eggs in a separate frying pan until crispy or to your liking.
Heat the rice according to the packet instructions.
Serve the sesame green beans alongside the rice in bowls topped with the crispy fried eggs.
Recipe tips
Re-toasting the sesame seeds might seem like overkill, but it really deepens the flavour.
If you only have raw sesame seeds, that is absolutely fine – just give them a slightly longer toast in the pan.
