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Green Beans Tossed in Creamy Miso-Sesame Sauce – Elizabeth Andoh #41 of Gourmet’s 50 Women Game Changers in Food

Posted Mar 30 2012 3:49pm

Green Beans Tossed in Creamy Miso-Sesame Sauce

Green Beans Tossed in Creamy Miso-Sesame Sauce

Green beans tossed in creamy-miso sesame dressing. Simple and utterly delicious. I have Mary from One Perfect Bite and her 50 Women Game Changers in Food Group to thank for this recipe. I happened upon the group a couple of weeks ago and immediately wanted to join, which is kind of unusual for me (I’m usually not much of a joiner.)

The group is cooking their way through the Gourmet Live list of 50 Most Important Women in Food . I’m arriving at the party a little late, since they are already up to #41 – Elizabeth Andoh, who is considered to be the foremost English speaking expert on Japanese Home Cooking. An American, Andoh traveled to Japan for graduate studies, fell in love with the country, met her Japanese husband, and essentially never left.

She began A Taste of Culture culinary arts programs in the 1970′s shortly after completing a course of formal culinary training at the Yanagihara Kinsaryu School of Traditional Japanese Cuisine, in Tokyo and was Gourmet Magazine’s correspondent in Japan for more than 30 years.

I had never heard of Andoh and know absolutely nothing about Japanese Home Cooking. (The only Japanese food I’ve ever eaten has been in restaurants, but with the internet all things are possible.)

I came across a 2005 NPR column by Heidi Swanson, of 101 Cookbooks, entitled “Books to Give and Get,” which spoke highly of one of Andoh’s books. In the article, Swanson said, Washoku  is a wonderful book by Elizabeth Andoh focused on Japanese home-style cooking. Her selection of deliciously authentic, yet approachable recipes coupled with a detailed look at the washoku pantry make this the Japanese cookbook I’ve been waiting for. Be sure to try the Green Beans Tossed in Creamy Miso-Sesame Dressing.”

A few more clicks led me to the Green Beans Tossed in Creamy Mis0-Sesame Dressing recipe, which seemed completely doable, with a few modifications and adaptions.

And the recipe works perfectly within the Weight Watchers guidelines too. I’m always on the lookout for ways to make vegetables more delectable and what better way than to toss them with an interesting healthy sauce? Each serving of these delightful green beans has 2 WW PointsPlus Value.

I used tahini in place of the Asian white sesame paste and picked up a container of sweet white miso at Whole Foods to make the simple sauce.

Creamy Miso Sesame Sauce

Creamy Miso Sesame Sauce

This little exercise has whet my appetite for more simple Japanese home cooking and now I have a large container of miso to use, so I think I’m off to the library to take a closer look at Washoku: Recipes from the Japanese Home Kitchen . (My cookbook addiction compulsion adoration continues.)


Green Beans Tossed in Creamy Sesame-Miso Sauce Recipe
5.0 from 1 reviews
Recipe type: Vegetable
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 6
Simple and delicious – lightly boiled green beans tossed with a simple sesame miso dressing and sprinkled with sesame seeds
  1. In a bowl, whisk together the sesame paste and miso until creamy and blended.
  2. Taste, and if the mixture seems too sweet, stir in salt to taste.
  3. To thin the mixture to a saucy consistency, stir in stock or water, one spoonful at a time. Set aside.
  4. Clean the green beans and then snap or cut off their stem ends.
  5. Bring a large pot of salted water to boil, add the beans and cook for 3 to 5 minutes or until bright green. Drain the beans then let cool at room temperature.
  6. Just before serving, toss the green beans in the sesame-miso sauce and garnish with sesame seeds, if desired.
Nutrition & Cooking Notes

Nutritional estimates per serving (1/6th): 68 calories, 3.6 g fat, 7.9 g carbs, 3.2 g fiber, 3.2 g protein and 2 WW PointsPlus Value

*Look for white sesame paste and seafood stock in Asian grocery stores. The white sesame paste is called shiro neri goma, or smooth white sesame paste.

I used tahini (middle eastern sesame paste) in place of the Asian white sesame paste since it’s what I had in the pantry and water in place of the seafood stock with great results. The next time I’m at an Asian market, I will check out the real thing.

You can keep the sauce in a tightly closed glass jar in the refrigerator for up to 3 weeks.

You can also make the sesame paste from scratch by grinding toasted sesame seeds. For more complete details you will want to check out Elizabeth’s book.

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The following bloggers are also featuring the cooking of Elizabeth Andoh today, with lots of wonderful recipes I need to bookmark:

Mary -  One Perfect Bite , Val -  More Than Burnt Toast , Taryn -  Have Kitchen Will Feed,  Susan -  The Spice Garden , Heather -  girlichef , Miranda -  Mangoes and Chutney , Amrita -  Beetles Kitchen Escapades , Sue -  The View from Great Island , Barbara -  Movable Feasts , Linda -  There and Back Again,  Nancy -  Picadillo , Mireya -  My Healthy Eating Habits , Veronica -  My Catholic Kitchen , Annie -  Most Lovely Things , Jeanette -  Jeanette’s Healthy Living , Claudia -  Journey of an Italian Cook , Alyce -  More Time at the Table , Kathy -  Bakeaway with Me , Jill -  Saucy Cooks

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