Quick Sesame Green Beans

    15 mins

    This is my interpretation of the green beans from my favourite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose.

    148 people made this

    Serves: 4 

    • 230g fresh green beans, trimmed
    • 2 tablespoons (30ml) low sodium soya sauce
    • 1/2 tablespoon miso paste
    • 1/2 teaspoon red chilli flakes
    • 4 cloves garlic, minced
    • 1 teaspoon grated fresh ginger root
    • 1 tablespoon sesame seeds, toasted

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place the green beans into a steamer insert and set in a pot over 2cm of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
    2. Meanwhile, in a small bowl, stir together the soya sauce, miso paste, red chili flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

    Heat a dry skillet over medium heat. Add sesame seeds and cook, stirring constantly, until fragrant and lightly toasted.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (111)


    Mmm, mmm, mmm... I left out the miso paste and added 1/2 tsp of sesame oil. It made a huge difference in the flavor.  -  18 Dec 2006  (Review from Allrecipes US | Canada)


    These were good. The recipe didn't say anything about cooking the garlic--4 raw minced cloves would have been too much for me--so I sauteed the garlic in a little bit of oil, mixed in the rest of the ingredients and let it simmer before adding the green beans.  -  22 Feb 2006  (Review from Allrecipes US | Canada)


    The recipe is probably great if you follow the directions. It is very important to use low-sodium soy sauce like it states. I had regular soy sauce on hand, and the only miso paste I found in the store had added sea salt (I don't know if this is typical). The result was so salty that I couldn't finish it. It was even too much for my boyfriend, who puts salt on everything.  -  22 Apr 2006  (Review from Allrecipes US | Canada)