Best Japanese Leeks With Miso Mustard Recipes

JAPANESE 'LEEKS' WITH MISO-MUSTARD

Japanese 'Leeks' With Miso-Mustard image

Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.

Provided by David Tanis

Categories brunch, dinner, lunch, quick

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

6 negi (Japanese long onion), about ½-inch diameter, or substitute spring onions or small leeks
1 tablespoon hot Dijon mustard
3 tablespoons brown rice miso
3 tablespoons rice vinegar

Steps:

Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Miso Chicken in Ginger, Leek and Scallion Broth image

This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.

Provided by David Tanis

Categories weekday, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 boneless, skinless chicken thighs (about 3 pounds)
Salt and pepper
2 large garlic cloves, smashed but not peeled, plus 1/2 teaspoon grated garlic
1 (2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
1 small onion, thinly sliced
6 cups chicken broth (optional)
1/4 cup mirin
4 tablespoons yellow or red miso
1/2 teaspoon gochugaru (Korean red-pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 cups leeks, white and tender green parts, chopped into 1/2-inch pieces
1/2 cup thinly sliced scallions, for garnish

Steps:

Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
Bake chicken until browned and glazed, about 20 minutes.
While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

LEEKS WITH MISO DRESSING, EGGS & KETA

Leeks with miso dressing, eggs & keta image

Try something different for supper with leeks, keta (salmon caviar), sushi rice and soft boiled eggs in a lovely miso, honey and mustard dressing

Provided by Diana Henry

Categories Dinner

Time 50m

Number Of Ingredients 9

Ingredients

12 baby leeks
½ tbsp Dijon mustard
2½ tbsp white miso
1 tbsp rice vinegar
½ tbsp mirin
¾ tbsp honey
4 medium eggs
300g sushi rice
keta salmon caviar (buy it from fishmongers, delis and thefishsociety.co.uk), to serve

Steps:

Trim the leeks, remove the outer leaves and cut them into 3cm lengths. Wash well, but keep them intact. Mix together the mustard, miso, rice vinegar, mirin and honey. Season with pepper but be careful with the salt (the mustard and the miso makes the dressing salty anyway).
Steam the leeks in a steamer until they are tender to the point of a knife (but not collapsing), about 12-15 mins. Remove from the steamer and blot the leeks with a clean tea towel to remove excess moisture. Leave them to cool. Boil the eggs for about 7 mins, run under cold water and leave to cool.
Cook the sushi rice according to pack instructions. Peel the eggs and slice each in half. Tip the leeks into a large bowl and toss them in the dressing.
Divide the rice between four bowls, each topped with the dressed leeks. Add two egg halves on top, then a spoonful of the keta. Serve immediately.

Nutrition Facts : Calories 433 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium