Chef Roy Yamaguchi's Mom's Green Beans

Whenever I see someone sharing their mom's or their grandmother's recipes, I know they're going to be good because they have passed the test of time, enough so to be handed down to the next generation. When I saw this unique twist on green beans, I knew I had to try it and I was not disappointed.

This is a serious departure from my mother's green beans, but of course I get up in the Midwest, so tofu was never on the menu. Although the green bean dishes do start out the same with the bacon and onion, the delicious miso sauce and silken shreds of tofu throughout are a very welcome twist on the green beans of my childhood.

THE INGREDIENTS ARE RELATIVELY SIMPLE. DON'T KNOCK TOFU UNTIL YOU'VE TRIED IT HERE

The addition of tofu and beaten egg also adds a nice amount of protein, so this could indeed be a meal in one, serving  atop rice if you so desire.  I can see why Chef Yamaguchi counts this as one of his favorite recipes.

IT STARTS BY SAUTEING ONION & BACON, JUST LIKE MY MOM'S MIDWEST VERSION. THIS IS PRETTY MUCH WHERE THE SIMILARITY ENDS □

Why This Dish Works

• Sweet, salty, umami harmony: Miso, mirin, and soy create a savory-sweet backbone.
• Comfort meets texture: Crisp bacon, tender green beans, soft tofu, and a silky egg—it’s mouthfeel magic.
• Simple elegance: Just a handful of ingredients, yet layered and balanced flavors.
• A plate-full of aloha: It’s not just ingredients—it’s the memory of Roy’s mother watching him savor every bite.

Serving Suggestions

• Serve over steaming white rice for a truly comforting meal.
• Pair with seared fish or grilled meats for a well-rounded Hawaiian-inspired spread.
• Add a side of lightly pickled cucumber or daikon for brightness.
• Scale up easily for holiday gatherings—the miso mixture can be doubled, and beans sautéed in batches.

“Mom’s Green Beans” are a tribute to the simple, everyday meals that carry the greatest meaning. From the gentle sizzle of bacon and onions to the comforting finish of rice and sesame-sprinkled beans, this dish is a heartfelt invitation into Roy Yamaguchi’s family table. It’s more than a side—it’s kinship plated.
Feel free to share what memories this dish evokes for you, or how you might put your own family twist on it.

Chef Roy Yamaguchi's Mom's Green Beans

INGREDIENTS
Serves  4 

• 2. Strips Bacon, cut
• 1 heaping Tablespoon Onion, diced
• 4 oz. Green Beans, tips cut off ( I used frozen & thawed)
• 1 cup Crumbled Firm Tofu (I grated the tofu on a box grater, which made quick work of this.
• 1 Large Egg

MISO MIXTURE

• 1 tsp. White Miso
• 1 tsp. Mirin
• 1 ½ tsp. Soy Sauce (I used mushroom soy sauce)
• 1 tsp. Sugar

GARNISH

• 1 tsp. Toasted White Sesame Seeds
• 1 tsp. or 2 pinches Katsuobushi (bonito flakes)

(I simply used purchased Furikake,, which is a typical poke topping available in most grocery stores)


PREPARATION

1. In a small bowl combine miso, soy sauce, sugar and mirin in a bowl. Mix thoroughly and reserve.
2. In a medium skillet over low heat, sauté onions and bacon for about one minute then, add the green beans and cook for about 5 minutes. The bacon and onions will get a little crispy.
3. Add the crumbled tofu and cook for about 2 minutes to evaporate some of the water content. Stir slightly.
4. Add the miso mixture, stir, and then add the egg. Stir the eggs around to mix in thoroughly.
5. Place the green bean mixture on a plate and garnish with sesame seeds and katsuobushi (or furikake)