Green Beans with Miso Glaze

Cook the green beans in lightly salted, boiling water without a lid – only until they are still al dente, crisp, and bright green. In Japan, it is said that properly cooked green beans should retain their shape and not bend. After cooking, immediately plunge them into a bowl of ice water to preserve their fresh green color. Drain well and cut into pieces about 4 cm long.

In a bowl, mix miso, mirin, and mustard, then add the lemon zest. Add the green beans and mix everything thoroughly until they are completely coated with the glaze. Serve immediately.