A light dish that uses the refreshingly sour umezuke (pickled plum) with added sesame oil to enrich its flavour. You can use asparagus or warabi (fiddlehead fern), if that is available.
Trim ends of green beans and cut into 4-cm lengths.
Remove the pit from the umezuke and crush the flesh.
In a saucepan, add mushroom dashi, sake, mirin, soy sauce, sesame oil and umezuke. Mix well.
Add green beans and cook on medium heat for 1–2 minutes.
Remove beans and arrange on 4 shallow bowls. Serve with some broth spooned over.
© 2018 All rights reserved. Published by Marshall Cavendish.