Negi miso is a savory-sweet Japanese leek and miso condiment that works as an onigiri filling, rice topper, or glaze for grilled fish and meat. Made in one skillet with miso, sake, ginger, and sesame, it's ready to use in under 15 minutes.
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Chop the negi/leek. (Don't toss the green part of the leek. We need it.）
Put oil in a non-stick skillet, and sauté the chopped leek over low to medium heat until they're cooked.
Combine miso, sugar, sake, grated ginger and white sesame paste. (If you don't like sweet tastes, reduce 2 tsp sugar. )
Add the miso mixture to the skillet. Keep stirring till it gets thick. Add white sesame and mix. Remove from heat and let it cool.
Sprinkle a little bit sesame seeds on the top.
Store cooled negi miso in an airtight container in the refrigerator for up to 2 weeks; reheat gently in a skillet or microwave before serving.
Yes. Cool completely and store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in a skillet or microwave before serving.
The recipe calls for a blend of both. White miso is milder and slightly sweet; red miso is saltier and deeper. Blending gives balanced umami and prevents overpowering saltiness.
Yes. The recipe notes you can reduce the 2 tsp sugar if you don't like sweet tastes. Start by cutting it to 1 tsp and adjust to your preference.
Unsweetened peanut butter is listed as a direct substitute in the recipe. Use the same 2 tsp amount.
Keep stirring over low to medium heat until the mixture thickens. It should reach a spreadable, paste-like consistency before removing from heat and cooling.
