The Global Gourmet ®

May-24-2013

Green Bean Tempura
with Asian Dipping Sauce

Green Bean Tempura

Serves 4

Patrick O'Connell works with umami the way a great composer works with instruments in an orchestra. "I know umami instinctively," he says. In fact, Patrick often uses analogies to music when describing his food. "When I taste something I like, my hand slowly stretches outward, indicating long, lingering notes, "which, more often than not, means umami is at work. "For me, umami triggers a chord that goes on and on, like it's never over."

Patrick proves his point in his delectably unassuming Green Bean Tempura with Asian Dipping Sauce, a testament to the virtues of simplicity. The nuoc mam fish sauce delivers synergizing umami, exposing, the otherwise subtle basic umami in the green beans. "We use the long, thin, French green beans and present them in a silver cup, lined with a parchment paper cone," he says. You needn't be as formal. In fact, these quick and easy finger foods, cooked in small batches and served immediately, are the perfect way to keep guests gathered around in the kitchen munching happily until dinner is ready to go on the table.

from The Fifth Taste: Cooking with Umami

Full recipe: Green Bean Tempura with Asian Dipping Sauce by Patrick O'Connell

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