Japanese Leeks With Miso Mustard Recipes

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.

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.

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.