Green Beans with Miso Glaze | Umami Side Dish

Blanch the green beans in lightly salted, boiling water without a lid. They should only cook until they are al dente and still bright green. In Japan, it is said that perfectly cooked beans should retain their shape and not bend.

Immediately shock the beans in a bowl of ice water to preserve their fresh green color. Then drain well and cut into pieces about 4 cm long.

In a small bowl, whisk together the light miso paste, mirin, and mustard until smooth. Add the fresh lemon zest.