Green Beans with Miso

4 SERVINGS

Rychlovka

Buy all ingredients right below the recipe

INGREDIENTS

250 g green beans
3 tablespoons white miso paste
3 tablespoons mirin
1/2 teaspoon English or Japanese mustard
A bit of grated lemon zest

YOU MIGHT NEED

Ice for cooling the beans

INSTRUCTIONS

1
Place the beans in slightly salted boiling water and cook without a lid - just long enough to remain firm, crunchy, and green. The Japanese say that properly cooked beans should hold their shape and not bend. After boiling, immediately cool them in cold water or a bowl of ice to retain their fresh green color. Let them drain and cut into approximately 4cm pieces.
2
In a bowl, mix miso, mirin, and mustard, and add lemon zest. Add the beans and mix well so that they are fully coated.

Darja Kawasumi

Darja fell in love with Japan at the age of twenty during her studies at ICU, Tokyo. She has been showcasing the fruits of Japanese cuisine and the art of hospitality, omotenashi, to Czechs for 26 years at her restaurant Miyabi, which translates to "style and elegance."