Our favourite power duo: green beans and miso. This hearty and healthy dish is whipped together generously with charred corn, garlic, spring onions, nori, and Dibble Wasabi Mayo, providing multiple textures and a balance of flavours. Sometimes you just need a simple side of green beans to tag along to your main dish. These green beans glazed with a miso marinade are dressed up with delicious Japanese inspired ingredients. This recipe is simplistic but deep in flavours, it will make you want to eat a whole plate all by yourself (trust us, we know!). The savoury miso adds a quick umami flavour to what people typically find as plain green beans, and the Dibble Wasabi Mayo simply adds a whole new level of brightness to this dish. You can also play around with this recipe with other greens and we guarantee it will taste equally as delicious. Who’s ready to nom?
Prep Time 15 minutes
Cook Time 20 minutes
400g green beans, washed and ends cut off
1 Tbsp salt
6 ice cubes
1 small corn cob
1 1/2 Tbsp olive oil
1 Tbsp sesame seeds
1 Tbsp mirin
1/2 Tbsp rice wine vinegar
1 Tbsp miso paste
1/2 brown onion, diced
1 garlic clove, finely sliced
1 tsp salt and pepper
2 green onion, finely sliced
1 sheet of nori, finely sliced (optional)
1 Tbsp wasabi paste
1 tsp soy sauce
2 tsp sesame oil
2 Tbsp Dibble Mayo
In a small mixing bowl, create the Wasabi Mayo by thoroughly whisking together the wasabi paste, soy sauce, sesame oil, black pepper, and Dibble Mayo. Set aside.
Thoroughly coat the corn cob with 1/2 Tbsp olive oil and pinch of salt and pepper.
In a grill pan on high heat, grill the corn for 8-10 minutes, rotating every 2-3 minutes until thoroughly charred.
Carefully cut off the corn kernels from the cob and set aside.
In a medium pot, bring water to boil and add the Tbsp of salt.
Blanch the green beans for 3 minutes, drain and immediately submerge them in a large bowl with water and ice to stop the cooking process.
In a pestle and mortar, grind the sesame seeds then add the mirin, rice wine vinegar, miso paste and mix together thoroughly.
In a mixing bowl, thoroughly coat the drained green beans with the miso mixture.
In a medium pan on medium heat, heat 1 Tbsp of olive oil and cook the onions and garlic until aromatic.
Add the marinated green beans into the pan and cook for 5-6 minutes, turning occasionally, until they develop a light brown colour to them.
On a large flat plate, evenly drizzle 2/3 of the Wasabi Mayo to the plate and even spread 2/3 of the grilled corn.
Spread the miso-glazed green beans evenly around the plate.
Add the remaining corn on top of the green beans as well as the remaining Dibble Wasabi Mayo.
Finish with nori, spring onions, and a pinch of salt.