Crisp Mixed Vegetables with Miso Dressing

Crisp Vegetables with Miso Dressing

Serves 4

1 cup green beans, cut into 2 inch pieces
1 ½ cups cauliflower florets
1 ½ cups broccoli florets

Miso dressing (recipe below)
Shichimi togarashi 

For the miso dressing
3 ounces white miso
3 ounces red miso 
¼ cup sake
½ cup mirin
2 tablespoons superfine sugar
(Makes about 10 servings)

1. To make the miso dressing: Combine all ingredients in a saucepan over medium heat. When it comes to a boil, turn down the heat to low and cook for around 20 minutes, stirring regularly. Remove, cool and refrigerate. Will keep in the fridge for 2-3 weeks.

2. To make the salad: Boil some wanted in a large pot with a steamer, add the vegetables and cook just until crisp-tender, do not overcook. Remove from heat and rinse under cold water to stop the cooking process. 

3. Lightly dry the vegetables and place into a bowl, dress with 3 tablespoons of the miso dressing. Sprinkle with shichimi togarashi, according to taste. 

Adapted from Everyday Harumi: Simple Japanese Food for Family and Friends by Harumi Kurihara