All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ingen no kuttarini / soft simmered green beans

Good hot or cold. This dish appears repeatedly on the table during summer.

Large handful (200-300 g) green beans
300-400 cc dashi
3 tbsp sake
2 tbsp mirin
1 tsp brown sugar
1 1/2 tbsp usukuchi soy sauce
1 tsp soy sauce


Remove stem ends of green beans, and cut in half (optional).


In a pot, put green beans and all seasonings. Add dashi to the level where green beans are basically covered, and bring to boil on medium heat.


When liquid starts to boil, cover with parchment paper, reduce heat to medium low, and cook until liquid is almost gone.


If planning to eat cold, transfer beans and remaining liquid to a container and refrigerate until serving.

  • Any lightweight lid, foil or pie dish that fits inside the pot works as a drop cover for Process 3. Its purpose is to make liquid circulate and reach all surfaces of the green beans.

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