• 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.