Men's Journal - - FOOD & DRINK -

“For my fam­ily, Thanksgiving was about pro­vid­ing a tra­di­tional Amer­i­can meal to em­ploy­ees who were hav­ing it for the first time,” says Maiko Kyo­goku, owner of the New York restau­rant Bes­sou, who prac­ti­cally grew up in her par­ents’ Up­per West Side sushi bar. Her mom would add sub­tle Ja­panese in­flu­ences, like mak­ing gravy with dashi in­stead of chicken stock. Kyo­goku con­tin­ues that tra­di­tion with dishes like these green beans.

Serves 6

3 tbsp lime juice ½ cup white miso 2 tbsp honey 2 tbsp veg­etable oil

1 lb green beans, trimmed

½ lb shishito pep­pers

1 tbsp chile oil

1 tbsp dill, roughly chopped 2 tbsp pars­ley, roughly chopped 2 tbsp mint, roughly chopped 1. Make the miso sauce: Whisk the lime juice, miso, and honey in a bowl un­til well com­bined. Re­serve.

2. Add veg­etable oil to a saute pan over high heat. Once oil is smok­ing, add beans and pep­pers. Saute, stir­ring to char and cook all sides, about 8 min­utes.

3. Re­move beans and pep­pers from heat and trans­fer to a bowl with the chile oil, 4 tbsp lime-miso sauce, and most of the herbs. Toss to coat and trans­fer to serv­ing plat­ter. Gar­nish with re­main­ing herbs and salt to taste.

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