How to Make Tasty All-purpose Green Leek and Miso Sauce

All-purpose Green Leek and Miso Sauce. Check Out All Purpose Green on eBay. Fill Your Cart With Color today! Great recipe for All-purpose Green Leek and Miso Sauce.

All-Purpose Negi Miso (Leek & Miso Sauce) Negi Miso (ねぎ味噌) is a miso-based sweet and savory sauce that contains Negi, Japanese long green onion. It's kind of similar to a pesto sauce for western cuisine that you would use for a sandwich, pasta, chicken, etc. With a bright herby flavor, negi miso is just as flexible as the beloved pesto! You can have All-purpose Green Leek and Miso Sauce using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of All-purpose Green Leek and Miso Sauce

1. It's 3 of stalks' worth The green parts of Japanese leeks.
2. You need 1 tbsp of ★ Sugar.
3. It's 1 tbsp of ★ Mirin.
4. You need 2 tbsp of ★ Sake.
5. You need 1 tsp of ★Soy sauce.
6. It's 3 tbsp of ★ Miso.
7. Prepare 1 of to 2 tablespoons Sesame oil.
8. It's 1 small of packet Bonito flakes.
9. Prepare 1 of Grated garlic to taste.
10. You need 1 of Ra-yu (optional).

While the leeks are braising and the salmon is baking, combine the butter, remaining ginger, miso paste, honey and rice vinegar in a small bowl. Add miso and cream to pan, and stir to combine. Negi Miso (Leek and Miso Sauce) is an excellent all-purpose sauce to marinate your meat, dip your vegetables in, season ingredients, or enjo. Jump to Recipe · Print Recipe.

All-purpose Green Leek and Miso Sauce step by step

1. Finely slice the leek, and mix with the ★ ingredients..
   
2. Heat the sesame oil in a frying pan, and stir-fry the leek over high heat until it's wilted..
   
3. Add the combined flavoring ingredients and stir fry over low heat, being careful not to let it burn..
4. Add the bonito flakes, grated garlic and mix together. Turn off the heat and add the ra-yu chili oil, and it's done! (You may want to grind up the bonito flakes into a powder with your fingers while it's still in the packet.).
5. It goes so well with piping hot freshly cooked rice. I can't stop eating!.
6. It goes well with simmered daikon radish or pan-fried and steam-cooked daikon radish "steak" too..
7. It also goes well with pan fried tofu, boiled tofu, cold tofu, atsuage, dengaku (konnyaku with miso), and so many things..
8. It's also great as a dip for raw vegetables, and matches well with warm cooked vegetables too. Please try this out in whatever combinations you can come up with..
9. Roll into tiny balls and freeze, to use as a filling for rice balls right away! A Cookpad user called Yoshi-chan gave me this great idea!.
10. If you don't have the green parts of the leeks, it's also delicious made with the white parts. You may want to chop up and freeze the green parts and make this miso when you have enough..

The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Cut them to divide the white bottoms from the more tender green tops. Stir together mustard, miso and vinegar. A fermented paste made from soya beans and rice, barley, wheat or rye, used in Japanese and South East Asian cookery. It imparts a deeply savoury, rich intensity to any dish that's.