3tbsp45 mL superfine (instant dissolving) or granulated sugar
2cups500 mL each: small cauliflower florets, small broccoli florets
1cup250 mL green beans, each cut on diagonal in 3 pieces
Shichimi togarashi or pure chili powder.
In small saucepan over medium heat, bring miso, sake, mirin and sugar to a boil. Reduce heat to low. Cook 15 minutes, whisking often. Cool. Refrigerate in covered container up to 3 weeks.
Bring large saucepan of water to boil over high heat. Add broccoli, cauliflower and beans. Cook 1 minute to blanch. Rinse under cold, running water; drain well. Lightly dry vegetables with clean tea towel.
Place in serving bowl. Dress with 1/4 cup (60 mL) miso dressing, or to taste. Sprinkle with shichimi togarashi or chili powder.
https://theviewfromgreatisland.com/spring-vegetable-salad-with-miso-dressing-42-of-gourmets-50-women-game-changers-harumi-kurihara/ April 6, 2012