Japanese greens with miso dressing

 

7805BE44-1279-4A2D-9085-BAFE06257DC1_1_201_aI love Japanese food and I have devised a perfect menu for a family or friends supper. This delicious and simple bean and spinach salad, with soba noodles and my pork and aubergine stir fry is a light and delicious combo and every dish has its own unique flavours. This can also be eaten alongside any other main course or as a lunchtime salad. I used the leftover  dressing on some steamed courgettes, also yummy. Just be versatile. Try it one night! Double up the quantity for more servings.

Serves 2 as a side

  • 200g fine green beans, trimmed
  • 250g spinach

For the sauce

  • 4 tbsp sesame seeds, dry toasted in a pan first
  • 1 tbsp soy
  • 1 tbsp caster sugar
  • 1 tbsp white miso
  • 1 tbsp mirin

Method

First blanch the green beans in hot water for 2-3 minutes so they are slightly cooked but still crunchy. Lift them out with a slotted spoon, drain and leave them in a bowl of cold water, iced if possible.

Add the spinach to the boiling water and let it wilt for about 30 seconds before removing with the slotted spoon and plunging in the ice bath.

Finally drain them both and allow them to dry out thoroughly, you don’t want that excess water. The process will leave them a vibrant green

To make the dressing, simply put all the ingredients in a mini-blender and whizz to a fine paste. If it’s too thick add a bit more mirin or even some water.

Dress the greens with the paste and it’s as simple as that. I like to let it all marinate a bit so the vegetables take on the taste of the sauce.

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