This recipe is my take on sumiso, one of the fundamental dressings or condiments of Japanese cuisine. The traditional version is made with a mixture of miso, egg yolks, mirin, and sugar that is cooked down until it becomes as thick as mayonnaise. Instead of using eggs, I went vegan with tofu and eliminated the cooking step for sumiso. I think you get much more flavor this way. If you are a glutton for even more flavor, add ginger, garlic, and scallions to supercharge this recipe. I find these ingredients balance the char on the string beans and complement the “green” flavor of the uncharred parts.
Ingredients
- 1 pound string beans, tops and tails trimmed
- 2 tablespoons extra virgin olive oil, Salt and fresh ground black pepper to taste
For the dressing
- ¼ cup white miso
- ¼ cup soft tofu
- 1 tablespoon dijon mustard
- 2 tablespoons aji-mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons grapeseed oil
- Salt and fresh ground black pepper to taste
For the garnish
- 1 tablespoon toasted sesame seeds
- ¼ cup diced firm tofu
How to Make It
- Heat a cast-iron skillet over high heat for 5 minutes. Add the beans and char until blistered on both sides, turning once, about 2 minutes per side. Transfer to a serving bowl. Drizzle the olive oil over the beans and toss. Season with salt and pepper. Set aside. To make the dressing
- In a food processor, combine the miso, tofu, mustard, aji-mirin, vinegar, and grapeseed oil. Pulse until smooth. Season with the salt and pepper. Pour the dressing over the beans. Garnish with the sesame seeds and diced tofu and serve.