Makes a nice accompaniment.
Bring a large pot of water to a boil. Trim stems from green beans or bottoms from asparagus. Cut into 1-inch lengths, on the diagonal or straight across. When water is boiling, add beans or asparagus and cook about 2 minutes or until crisp-tender. Drain; allow to cool. The beans or asparagus will continue to cook as they cool; if you want to stop the cooking, place in a bowl of ice water.
Toast sesame seeds in a small skillet. Black sesame seeds will not change color noticeably, so keep an eye on them and listen for popping sound. Remove them from heat and place in suribachi (Japanese mortar). Crush seeds until a little oil shows. Add mirin and soy sauce, a little at a time and blend together. The sauce should be thick like honey; add a little dashi or water if needed. Add green beans or asparagus to suribachi and toss well to coat. Serve in individual portions or family style.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (77%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 21.1mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.5g|
|Protein 0.8g||1 %|
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Calories per serving: 26
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