The finished Kusatsu beans: plump, mlet-in-your-mouth tender, and just a little bit sweet.



Tonight we had mainly leftovers, the chicken and whatnot, just cleaning out. But I did make some greens we had quickly so we'd have a bit more vegetable.
My go-to recipe for greens is very simple and super-delicious. I use it on the tops of everything: radishes, turnips, greens, spinach, anything dark and leafy.
Basically, I heat some sesame oil in a pan, and heat the greens in the oil. When they're a bit wilted, I add a dash of sake and a dash of soy sauce, maybe 1 or 2 tablespoons each, depending on how many greens I have. Then I add some chili pepper and cook the greens until they're completely wilted and have absorbed the flavors. Put in a dish, sprinkle some sesame seeds on top, and serve. Super-easy, and super delicious.