Gomae is my absolute favourite side dish to order at Japanese restaurants. Traditionally this dish is made of boiled spinach, which is topped with a thick sauce that tastes almost like peanut butter. When combined the dish is nutty tasting with a wonderful combination of sweet and salty flavours.


For this version of Gomae, I swapped the spinach for green beans but you could also use steamed asparagus.


I made a healthier grain free variation of the sauce by skipping the mirin and sake, and adding in a bit of tahini. The sauce is incredibly creamy with bits of ground sesame seeds that add a delicious texture. When making this recipe don’t forget to toast the sesame seeds, it’s a key step that transforms the flavours in this dish.


This is a really healthy dish you could prepare as a snack, or side dish. The beans can be cooked and the sauce made up to a day in advance and then added together before serving.


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Gomae Green Beans

2 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 2

Ingredients
  

  • 250 grams green beans
  • 2 1/2 tablespoons sesame seeds
  • 1 tsp honey*
  • 1 tbsp tahini
  • 1 1/2 tbsp tamari
  • 1 tbsp water

Instructions
 

  • Place the sesame seeds in a frying pan (with no oil) on medium heat and toast for 3-5 minutes, stirring to ensure they brown evenly.
  • Put 2 tablespoons of the toasted sesame seeds in a pestle and mortar and grind until they are broken down into a crumbly mixture.
  • In a bowl combine the honey, tahini, tamari, water and ground sesame seeds and whisk together.
  • Remove the tops of the green beans and cut in half if they are quite long. Bring a pot of water to a boil and cook the green beans for 4 to 5 minutes until they are tender but not mushy. Remove from the heat and quickly rinse in water once they have reached the desired doneness before plunging in a bowl of ice cold water.
  • Once the beans have cooled, drain and place in a bowl. Top with the sauce and stir until they are well coated. Sprinkle with the remaining 1/2 tbsp before serving.
  • pestle and mortar 2 tbsp and 1/2 tbsp for top
  • whisk everything together

Notes

*leave out for Whole30