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.