bonito is an oily fish which, when dried and flaked, is widely used in the japanese kitchen. you could serve the beans with japanese mustard instead of the bonito and use dry white wine instead of sake

• 6250g green beans, trimmed, cut into 5cm lengths
• 1 1/2 cups (375ml) dashi
• 2 tbsp japanese soy sauce
• 2 tbsp. sake
• 2 tbsp. smoked dried bonito flakes (katsuabushi)

• combine beans, dashi, soy sauce, and sake in medium saucepan; cover, bring to a boil
• reduce heat, simmer until beans are just tender
• drain beans over small bowl, reserve liquid
• arrange beans in pyramid shapes in individual bowls; pour a little of the reserved cooking liquid over top
• sprinkle with bonito flakes and serve either hot, at room temperature, or chilled