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Charred sesame green beans bowl
Each serving provides 501 kcal, 19.8g protein, 45.5g carbohydrate (of which 5.9g sugars), 25.4g fat (of which 4.4g saturates), 5.8g fibre and 1.47g salt.
Ingredients
- 4 tbsp toasted sesame seeds (or raw sesame seeds, see recipe tips)
- 4 tsp light soy sauce
- 2 tsp caster sugar
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil (or any neutral oil)
- 400g/14oz green beans, trimmed and cut in half
- 200ml/7fl oz boiling water
- 4 large free-range eggs
- 2 x 250g packets microwave rice
Method
Toast the sesame seeds in a large frying pan or lidded wok over a medium or medium–low heat for 3–4 minutes, or until fragrant and lightly coloured.
Transfer the seeds to a mortar and grind almost to a paste, leaving some texture. Stir in the soy sauce, sugar and sesame oil. Set aside.
Return the pan to a high heat and heat the vegetable oil in the pan. Spread the green beans in an even layer in the pan and cook undisturbed for 2 minutes, or until charred underneath. Toss, then spread into an even layer again and cook undisturbed for a further 2 minutes.
Add 200ml/7fl oz boiling water, cover and cook for 5 minutes. Remove the lid and cook until the water has evaporated and the beans are tender.
Remove the pan from the heat and toss the sesame dressing through the beans.
Meanwhile, fry the eggs in a separate frying pan until crispy or to your liking.
Heat the rice according to the packet instructions.
Serve the sesame green beans alongside the rice in bowls topped with the crispy fried eggs.
Recipe tips
Re-toasting the sesame seeds might seem like overkill, but it really deepens the flavour.
If you only have raw sesame seeds, that is absolutely fine – just give them a slightly longer toast in the pan.
This recipe can easily be halved, or even quartered to serve one.
Shopping List
Charred sesame green beans bowl
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
