Miso Butter Green Beans Food

GREEN BEANS WITH MISO BUTTER

Steps:

• Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.

MISO BUTTER GREEN BEANS

Steps:

• Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
• Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
• Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

GREEN BEANS WITH MISO DRESSING (INGEN NO MISO AE)

Steps:

• 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.

SKILLET-CHARRED SUMMER BEANS WITH MISO BUTTER

Steps:

• Mix butter, miso, chile, and ginger in a small bowl until smooth.
• Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
• Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.