Green Beans in Plum Broth


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.


  • 130 g (4½ oz) green beans

Simmering Stock

  • 100 ml (3⅓ fl oz) mushroom dashi
  • 1 umezuke (pickled plum)
  • 1 tsp Japanese soy sauce
  • 1 tsp sake
  • 1 tsp mirin
  • ½ tsp sesame oil


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.