Use this delicious sesame dressing for noodles, roasted eggplant (aubergine) and other vegetables.
To make the sesame miso sauce, put the white sesame seeds in a small frying pan over low heat and dry-fry for 4-5 minutes until golden. Remove and grind in a mortar and pestle. Add all of the remaining ingredients and combine well.
Cook the beans in a large saucepan of lightly salted boiling water for 1 minute. Drain, rinse under cold running water and drain again. Pat dry with a tea towel (dish towel) and transfer to a platter.
Just before serving, pour the sesame miso dressing over the top and sprinkle with the black sesame seeds.
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