Nutritional Info

Nutrition Facts

Serving Size 1 (16g)

Calories 9
Calories from Fat 3 (28%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.6mg 1%
Sodium 34.1mg 1%
Potassium 18.4mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0.5g
Protein 0.4g 1%

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Green Beans In Walnut Miso Dressing (ingen No Kurumi-miso-ae)

Recipe Description
Of all nuts, walnuts contain the greatest amount of oil. Because of this, they have long been a favorite food in Japanese kitchens. When the distinctive flavor of walnuts meets that of sweet white miso, they create a delicious harmony. For this dish, you can use broccoli, asparagus, burdock, or spinach when green beans are not available.  
Prep time
20 min
Cook time
2 min
Ready In
22 min

Ingredients

Serves Tool

Serves To:USMetric
2 1/2 Ounce(oz)  walnut meats
1 Tablespoon(T)  saikyo miso (sweet white miso)
1 Tablespoon(T)  mirin (sweet cooking wine)
2 Teaspoon(t)  shoyu (soy sauce)
1 Teaspoon(t)  sugar
2 Tablespoon(T)  dashi (fish stock)
1 Pinch(pn)  salt, to taste
7 Ounce(oz)  green beans, stemmed

Preparation

In a large pot of salted boiling water, parboil the beans for 2 minutes. Drain them, and spread them to cool in a flat bottomed colander. Heat a medium skillet over low to medium heat, add the walnuts, and toast them until they are heated through. Reserve one fifth of the walnuts, and transfer the rest to a suribachi mortar, or a food processor. Grind the walnuts, until they are smooth and oily looking. One at a time, add the miso, mirin, shoyu, sugar, and 2 tablespoons dashi to the mortar or processor, and grind the mixture until it is smooth. The texture should be like that of hummus. If the mixture is too thick, loosen it with another 1 tablespoon dashi. Season the dressing with a little salt. The dressing can be made one day ahead of time and stored in the refrigerator, covered. Cut the reserved walnuts into small pieces. Immediately before serving, toss the beans with the dressing. Serve the salad garnished with the walnut pieces.

Additional notes

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