Green beans with miso paste | Quick Japanese side dish

Place the green beans in lightly salted, boiling water and cook uncovered – just until they are still firm, crisp, and bright green. According to the Japanese, properly cooked green beans should retain their shape and not bend. After cooking, immediately cool them in cold water or a bowl of ice cubes to preserve their fresh green color. Drain them and cut into pieces about 4 cm long.

In a bowl, mix the miso paste, mirin, and mustard, then add the grated lemon zest. Add the green beans and toss thoroughly to coat them completely with the sauce.