Green Beans with Sesame Miso Sauce

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Use this delicious sesame dressing for noodles, roasted eggplant (aubergine) and other vegetables.

Preparation: 15 Minutes
Cooking: 5 Minutes


  • 250 g (9 oz) fine green beans, trimmed
  • 1 teaspoon black sesame seeds, to serve

Sesame miso sauce

  • 40 g (1½ oz/¼ cup) white sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons caster (superfine) sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin (rice wine)
  • 1 tablespoon sweet white miso (shiro miso) or other pale miso
  • 1 tablespoon sesame oil


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.