Prep 10 mins
Cook 3 mins
Adapted from "Good Food From a Japanese Temple". Green beans are named for the monk, Ingen, who brought them to Japan.
- 1⁄2 lb green beans, ends snapped off
- 3 tablespoons saikyo miso (sweet white miso)
- 3 tablespoons sake
- 1⁄8-1⁄4 teaspoon mustard powder, to taste
- 1 pinch grated lemon zest
- Parboil green beans in amply lightly salted water until just cooked but still crisp. Plunge into cold water to stop cooking. Drain and cut into 1 1/2-inch lengths.
- Blend remaining ingredients. Add beans and toss until coasted. Serve at room temperature. The color of the beans will change quickly, but the flavor will not. Keeps 1 day.