Sesame Miso with Green Beans and Carrots
This sesame miso paste is easy to make and can be kept in the freezer for later use.
8 tablespoons roasted sesame seeds finely ground
2 tablespoons miso (preferably awase-miso brownish miso)
2 teaspoons agave syrup or 1 tablespoon sugar
1 teaspoon soy sauce
1/2 bag of green beans; cut off the ends and cut the beans into 3 inches or 5 centimeters long.
1/2 carrots; cut into same size as the beans.
Make the sesame miso paste.
Grind the roasted sesame with a mill or 'suri-bachi' until moist and all the sesame seeds are ground.
Ground sesame seeds
Add other ingredients, agave and soy-sauce, and mix well.
Sesame miso paste
Boil water, about 4 to 5 times the quantity of the beans.
Add a pinch of salt.
When the water is boiled, throw in carrots first. Cook on high heat for about a minute and then add the green beans.
Keep on high heat for about 2-4 minutes depending on your preference of softness. (I like them crunchy)
Drain and cool. DO NOT PUT under cold water.
Marinate them with the sesame paste.
Keep in the refrigerator and serve cold.
*Try not to over-cook the vegetables. Keep the nice green color and the vegetables should be crunchy when you eat them.
*Sesame miso paste is rather dry to the texture at first but, when you add it to the vegetables the moisture of the vegetables will soften the paste.
*Add sesame miso paste to mayo or soy-sauce to make creamy dressing, and may add to dips and sauces.
*Other choices of vegetables: asparagus, spinach, broccoli, cauliflower cucumbers (raw), etc.
click and learn more:
Miso, a soybean paste; a traditional Japanese seasoning made from fermenting soybeans, is something we use in everyday cooking.