Negi Miso (Leek Miso)
Just fry leek in sesame oil and work in miso. Fragrant, sweet-salty, and perfect on grilled rice balls.
Ingredients
- Leek (naga-negi)1
- Miso3 tbsp
- Sugar1.5 tbsp
- Mirin1 tbsp
- Sesame oil1 tbsp
- White sesame1 tsp
Directions
- Roughly mince the leek. Mix the miso, sugar and mirin.
- Heat sesame oil in a pan and fry the leek over medium until softened and fragrant.
- Lower the heat, add the mixed miso and work it in for 2-3 minutes without burning. Once thick, turn off the heat and mix in the sesame.
- Cool before storing. Keep refrigerated in a clean container and use clean chopsticks or a spoon to serve. About 1 week in the fridge.
- Variations: spread on rice balls and grill, top atsuage or tofu and grill, or use as a dip for cucumber.