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1. In a 1-quart saucepan, combine the sake, niban dashi, sugar and salt, stir thoroughly, and bring to a boil over high heat.
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2. Add the fava beans and ginger root, and return to the boil.
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3. Reduce the heat to moderate and cook uncovered for 3 minutes, then cool the pan quickly by placing it in a large bowl of ice water.
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4. Drain the beans in a sieve and serve as an accompaniment to shrimp kimini or any other fish or poultry dish.
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