Negi Miso (Leek and Miso Sauce)

Name: Negi Miso (Saus Daun Bawang dan Miso)
Total time: 15 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 2 Tokyo negi (long green onion); 1 Tbsp toasted sesame oil; 5 Tbsp miso; 2 Tbsp sugar; 2 Tbsp mirin; 2 Tbsp sake; ½ tsp soy 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.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.6 (10) 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

1 servings

2 Tokyo negi (long green onion)
1 Tbsp toasted sesame oil
5 Tbsp miso
2 Tbsp sugar
2 Tbsp mirin
2 Tbsp sake
½ tsp soy sauce

Steps

Gather all the ingredients.
Cut 2 Tokyo 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.
You can keep this sauce for up to 1 week in the fridge and 2 months in the freezer.