1 tablespoon vegetable or olive oil
8 ounces green beans
2 tablespoons butter
1 tablespoon sweet (shiro) miso paste
1 or 2 thinly sliced chilies, optional
Heat a 10-inch skillet (a heavy, not nonstick skillet is best) over high heat until very hot. Coat the bottom of the pan with oil and then put the beans into the pan. Shake the pan gently to get the beans in one layer. Let the beans sit over high heat for at least 1 minute, or until brown char spots and blisters start to form on the underside of the beans. Shake the pan and toss the beans around. Let them sit, undisturbed, for another 2-4 minutes. When the beans are bright green and the skin is blistering, turn off the heat and remove them from the pan. Put the butter and miso in the pan and stir them together to make a sauce. Add the beans back to the pan and toss them with the miso butter, coarse salt and the sliced chilies, if desired.