Green Beans with Miso

Place the beans in lightly salted boiling water and cook without a lid - just long enough for them to remain firm, crisp, and green. The Japanese say that properly cooked beans should hold their shape and not bend. After cooking, immediately cool them in cold water or a bowl of ice to preserve their fresh green color. Let them drain and cut into pieces about 4cm long.

In a bowl, mix the miso, mirin, and mustard, then add the lemon zest. Add the beans and mix thoroughly so they are fully coated.