This simple vegan side dish might take only minutes to prepare, but it will easily steal the show. Blanched green beans are dressed in an umami-rich mix of miso, white balsamic vinegar, sugar and oil, resulting in a fresh and moreish little salad.
Drain the beans and place in iced water to chill, then drain again and keep in the fridge until needed
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To make the dressing, combine the miso, vinegar and caster sugar, stirring well so the sugar dissolves. Gradually drizzle in the olive oil, whisking continuously, until emulsified
In a large mixing bowl, mix the green beans with the dressing and finely chopped shallot, then toss to combine. Divide the beans between 4 serving plates (or 1 large serving bowl, if preferred), then add the cubes of soy cheese (if using). Drizzle with a little more olive oil, add a pinch of salt, then garnish with a pinch of chopped chives and a few shallot rings on top
A traditionally trained Japanese chef, Masaki's creative flair meant moving away from the strict culinary rules of his home country to create a fusion-led approach to modern Japanese food in London.
