Green Beans in Plum Broth

Name: Green Beans in Plum Broth
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 tsp sake; ½ tsp sesame oil; 1 tsp mirin; 130 g (4½ oz) green beans; 1 tsp Japanese soy sauce; 100 ml (3⅓ fl oz) mushroom dashi; 1 umezuke (pickled plum)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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.

Ingredients

130 g (4½ oz) green beans

Asia
Japan
Side dish
Vegan
Spring

Method

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.