I’m sad that fiddlehead season is quickly coming to an end in Ontario, just as I found a new favourite preparation! This discovery came first in the form of blanched green beans in walnut-miso sauce, a recipe by Yumiko Kano published in The New York Times a few years ago. I had a sudden craving for crisp green beans the other day. As all cravings go, I went overboard and bought way too much green beans for one meal. The walnut-miso sauce caught my attention because it was a protein-rich dressing packed with healthy fats. The Japanese touch of sweet white miso adds depth and savouriness. Miso is a staple at my house yet it never occur to me to build a dressing around it. What a fantastic idea.
I started making the sauce as written but it was missing something. Miso is obviously salty and I wanted something tart to offset the highly concentrated flavour. Before I knew it, I added rice vinegar, mirin, and sake to the bowl. I stopped just short of adding in ponzu too. Hard to believe but I do think there is such a thing as flavour being too busy and confuse.