String Beans in Thick Bean and Sesame Sauce (Ingen No Goma Miso)

• 12 lb fresh string bean
• 2 tbsp.saikyo miso (light bean paste)
• 2 teaspoons sugar
• 1 tablespoon sake
• 2 tablespoons white sesame seeds

1. Wash and trim the beans.
2. Bring salted water to a rapid boil and cook the beans in it for 3-4 minutes.
3. They should still be bright green and crisp.
4. Drain them and let them cool naturally before cutting them into one-inch lengths.
5. Mix the bean paste, sugar, and sake together in a small saucepan.
6. Heat, stirring constantly with a wooden spoon, until the sugar has melted and the sauce is satiny.
7. Remove from the heat and let cool while preparing the sesame seeds.
8. In a heavy skillet, dry roast the seeds over medium heat, then transfer them while still warm to a suribachi (Japanese grinding mortar) and grind them to a smooth paste.
9. If using a blender or food processor you will need to double or tripe the batch to have enough volume to engage the blades.
10. Excess can be refrigerated in a tightly sealed jar.
11. Add the bean paste sauce to the sesame paste and blend thoroughly to make a thick, smooth sauce.
12. Toss the beans in the sauce lightly just before serving.
13. Serve at room temperature or slightly chilled.

string bean, light bean, sugar, sake, white sesame seeds

Taken from www.food.com/recipe/string-beans-in-thick-bean-and-sesame-sauce-ingen-no-goma-miso-512062 (may not work)