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PREPARE AHEAD:
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1. Snip off and discard the ends of the green beans (or snow peas) and cut them into ½-inchlengths.
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2. Drop the beans into 2 cups of lightly salted boiling water, reduce the heat to moderate and cook briskly, uncovered, for 8 to 10 minutes, or until the beans are tender but still slightly resistant to the bite.
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3. Drain and run cold water over them to stop their cooking and set their color.
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4. In the same pan, combine the dashi, sugar, ¼ teaspoon of salt, a sprinkle of MSG, 2 teaspoons of sake and ¼ teaspoon of soy sauce.
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5. Bring to a boil over moderate heat, add the string beans (or snow peas) and return to the boil. Then remove the pan from the heat and cool to room temperature.
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DRESSING:
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1. Over high heat, heat 3 tablespoons of sake to lukewarm.
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2. Remove the pan from the heat and ignite the sake with a kitchen match, shaking the pan gently until the flame dies out.
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3. Pour the sake into a small bowl and cool to room temperature.
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4. Add the sake, 2 teaspoons of sugar and 2 tablespoons of soy sauce to the previously prepared sesame paste, and mix together thoroughly.
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TO ASSEMBLE AND SERVE:
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1. Pour the sesame dressing into a large bowl, add the drained string beans or snow peas and toss together until the vegetables are thoroughly coated.
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2. Taste for seasoning and add more salt if necessary. Serve at room temperature in small bowls, as a first course, salad or part of a Japanese meal.
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