• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and grate or mince ginger. Peel and mince garlic. Quarter lime.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

• Add rice, 11/4 cups water (21/4 cups for 4 servings), and a big pinch of salt to same pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, rinse shrimp* and pat dry with paper towels. Toss in a medium bowl with garlic, remaining ginger, and 1 TBSP katsu sauce (2 TBSP for 4 servings). Season with salt and pepper. Set aside to marinate for at least 5 minutes. • Transfer remaining katsu sauce to a small microwave-safe bowl; cover with plastic wrap.

• Meanwhile, toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp is opaque and cooked through, 3-4 minutes. • Microwave katsu sauce in bowl until warm, 1 minute. • Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with katsu sauce and lime wedges on the side.