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Recipe for :

Goma Jayu-Ae (Soy & Sesame-Seed Dressing with Green Beans)
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Send any questions you have to Mrs Susie - click here.

Ingredients

1 lb Green beans
3 oz Dashi *
1 pinch MSG
1/4 Ts Soy Sauce
1 pinch Salt
2 1/2 ts Sugar
1 1/2 ts Sake

Dressing:
1 1/2 oz White Sesame Seed, Ground
1 1/2 Ts Sugar
2 1/2 tb Sake
5 ts Soy Sauce

*(click here for Dashi recipe)

Method

Prepare in Advance:

  • Snip off ends of green beans and discard. Cut beans into 1/2" lengths.
  • Drop them into 3/4 pt of lightly salted boiling water, reduce heat and cook briskly, about 4 minutes until beans are tender but still slightly resistant to bite.
  • Drain and run under cold water.
  • Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
  • Bring to boil.
  • Add the beans, return to boil.
  • Remove from heat and let cool to room temperature.

Dressing:

  • Heat Sake to lukewarm over a high heat.
  • Ignite Sake and let burn until the flame dies out.
  • Pour Sake into a small bowl and let cool to room temperature.
  • Add all ingredients and mix thoroughly.

To Serve :

  • Toss together the green beans and dressing, serve at room temperature.

Serves 4

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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