Negi Miso (Leek & Miso Sauce) in a weck jar.

Negi Miso (Leek and Miso Sauce)

Course: Condiments, How to
Cuisine: Japanese
Keyword: miso
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 cup
Author: Nami


  • 2 negi/long green onions (62 g; Use 1 if it's a thick negi. Substitute with 4-5 scallions/green onions)
  • 1 Tbsp sesame oil (roasted)



  1. Gather all the ingredients.
    Negi Miso Ingredients
  2. Cut the negi into small pieces.
    Negi Miso 1
  3. In a medium saucepan or frying pan, add sesame oil and then negi.

    Negi Miso 2
  4. Saute the negi until wilted.
    Negi Miso 3
  5. Add all the seasonings in the pan.
    Negi Miso 4
  6. Mix well and bring it to boil. Once boiling, reduce the heat and continue to simmer until the sauce gets thicken.

    Negi Miso 5
  7. When you can see the trail at the bottom of the pan when you draw a line with a spatula, it’s done. Transfer the sauce to a sterilized jar.

    Negi Miso 6

To Store:

  1. This sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.

Recipe Notes

Negi: You can substitute with both leeks (for the texture) and scallion/green onion (for the flavor).


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.