Negi Miso (Leek and Miso Sauce)
Negi Miso (Leek and Miso Sauce) is an excellent all-purpose sauce to marinate your meat, dip your vegetables in, season ingredients, or enjoy with steamed rice! With a bright aromatic and savory flavor, it could literally work wonder in any recipes, especially Japanese or Asian dishes.
Servings: 1 cup (240 ml)
Calories: 506kcal
Ingredients
- 2 Tokyo negi (naga negi; long green onion) (2 oz, 60 g; Use 1 negi if it's thick. You can substitute negi with 4-5 scallions/green onions, OR substitute negi with leeks for the texture and scallion/green onion for the flavor.)
- 1 Tbsp roasted sesame oil
Instructions
- Gather all the ingredients.
- Cut the negi into small pieces.
- In a medium saucepan or frying pan, add sesame oil and then negi.
- Saute the negi until wilted.
- Add all the seasonings in the pan.
- Mix well and bring it to boil. Once boiling, reduce the heat and continue to simmer until the sauce gets thicken.
- 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:
- This sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.
Nutrition
Calories: 506 kcal · Carbohydrates: 53 g · Protein: 11 g · Fat: 19 g · Saturated Fat: 3 g · Sodium: 3333 mg · Potassium: 253 mg · Fiber: 5 g · Sugar: 39 g · Vitamin A: 313 IU · Vitamin C: 5 mg · Calcium: 67 mg · Iron: 3 mg