the host of this show "Cooking with Dog."

First, let’s prepare the ingen, string bean pods.

Remove the stem end.

Cut the bean pods into 2 to 3 pieces.

Now, add a little salt to a pot of boiling water.

Drop in the bean pods

and simmer for 1 and a half to 2 minutes.

The easiest way to check if they are ready is

to take a little bite of one of the pods.

OK, Chef thinks the ingen is ready now.

Remove and place the bean pods onto a mesh strainer.

And now, let’s make the Goma-ae.

First, lightly re-toast the toasted sesame seeds.

Stir the sesame seeds over heat until they are nice and hot,

but be careful not to burn them.

Place the sesame into a suribachi mortar.

Then, grind the seeds until they reach the desired consistency.

Add the sugar

and soy sauce.

Mix to combine.

Then, add the dashi stock, diluting the sesame paste.

Now, add the boiled ingen to it.

Toss to coat.

Place the goma-ae into a bowl.

Maintaining the green color of the bean pods

is not so important for this recipe

so Chef didn’t soak them in ice water.

This way helps to retain their nutrients and crisp texture.

Goma-ae is a quick and easy recipe

so it will help you make one more side dish.

If string bean pods have firm stringy fibers,

remove them beforehand.

Good luck in the kitchen.