Japanese Bean Salad
This salad recipe has become one of my classic dishes with a miso dressing still bringing delight. I successfully served on the menu for 8 years straight, this salad is uniquely versatile and can be adjusted to the seasons. The miso dressing is perfect for coating literary any salad leaves, from kale and brasicca in the winter months, to rocket and spinach in the spring and all the fresh green leaves over the summer. The name Japanese Bean Salad refers to the 3 versions of soy: edamame bean in their vegetable version, tofu in its protein curd version and the uber healthy miso paste which is made from fermented soy in the miso dressing. Soy has a high protein count of 40% and therefore a great addition to a varied healthy diet.
Serves 4
8 yellow cherry tomatoes
8 red cherry tomatoes
100 gram of edamame beans
100 gram French beans trimmed
30 gram of rocker leaves
30 gram of pea shoot
1 pack tofu (approximately 180 grams drained weight)
For the miso dressing:
100 grams yellow (standard) miso paste
20 ml red wine vinegar
20 ml mirin
20 ml sesame oil
20 ml honey
juice of 1/2 lemon
1 tablespoon wholegrain mustard
1 large clove of garlic
1/2 small banana shallot
30-50 ml. good quality olive oil
Open the tofu, turn up side down and drain the liquid. Gently let the tofu slide out of its box and wrap tightly in kitchen towel, place on a plate and place a plate on top to weigh down onto the tofu. This is to withdraw water and make the tofu firmer.
Trim and cut French beans into 3 equal lengths and blanch these in boiling salty water together with the edamame beans for 2 minutes, thereafter plunge straight into ice cold water to cool down and retain color. Wash the rocket and pea shoot salad gently and give a good twirl in a salad spinner. Cut the cherry tomatoes in halves. Unwrap the tofu and cut the tofu into 16 square pieces.
To make the miso dressing follow the tutorial here
To assemble the salad: add all ingredients to a large bowl, mix gently and drizzle with the dressing. The salad is ready to serve.