Haricots Verts Gomae

Bring a medium pot of salted water to boil and add the green beans. Reduce the heat to a strong simmer and cook the green beans until bright green and just tender, about 5 minutes. Drain and rinse in a colander under cold water to stop the cooking process. Set aside.

Toast the sesame seeds in a skillet over medium heat, stirring frequently to prevent the seeds from burning. Toast until golden brown and fragrant, about 3 minutes. Remove from the heat and transfer the sesame seeds to a mortar (such as a traditional Japanese suribachi) and grind the seeds with a pestle until you have a coarse paste. Pro-tip: This salad depends on the quality of your sesame seeds. Because they’re high in oil, the seeds must be as fresh as possible (if stale or rancid, they will be bitter).

Stir in the soy sauce, rice wine vinegar, mirin, sugar, and sesame oil until thoroughly combined. The sesame sauce should have the texture of a coarse slurry. You can adjust the texture with a squeeze of lemon juice. Taste and adjust the seasoning.

Put the green beans in a large bowl and add the sesame sauce. Toss to coat thoroughly and serve immediately. Any leftovers will keep, covered in the refrigerator, for up to 2 days.