Negi Miso (Leek and Miso Sauce)
Negi Miso (Leek and Miso Sauce) is an excellent all-purpose condiment. Use it to marinate meat, dip vegetables and egg rolls, and enjoy on steamed rice! Its bright, aromatic, and savory flavors work wonders in any recipe, especially Japanese or Asian dishes.
Ingredients
- 2 Tokyo negi (naga negi; long green onion) (2 oz, 60 g; you can substitute any of the following: 1 thick negi; 4–5 scallions/green onions; or a combo of leeks for texture and green onions for flavor)
- 1 Tbsp toasted sesame oil
Instructions
- Gather all the ingredients.
- Cut 2 Tokyo negi (naga negi; long green onion) into small pieces.
- In a medium saucepan or frying pan, add 1 Tbsp toasted sesame oil and then the minced negi.
- Sauté the negi until wilted.
- Then, add all the seasonings to the pan: 5 Tbsp miso, 2 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp sake, and ½ tsp soy sauce.
- Mix well and bring it to a boil. Once boiling, reduce the heat and continue to simmer until the sauce thickens.
- 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.
To Store
- You can keep this sauce for up to 1 week in the fridge and 2 months in the freezer.
Nutrition
Calories: 506kcal, Carbohydrates: 53g, Protein: 11g, Fat: 19g, Saturated Fat: 3g, Sodium: 3333mg, Potassium: 253mg, Fiber: 5g, Sugar: 39g, Vitamin A: 313IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 3mg
