Bring a large pot of water to a boil. Add one tablespoon of sea salt. Pour cleaned beans into pot. Cook green beans until tender, yet firm. Remove from pot and pour cold water over beans until they are cool.
Heat large saute pan, add olive oil and beans. Cook 3-4 minutes. Add katsuobushi and chopped dill leaves and continue to cook until beans are hot. Season with sea salt and freshly ground pepper. Serves 6