Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
By Danny Chu
Published 2018
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe