Japanese 'Leeks' With Miso-Mustard

Recipe from Nancy Singleton Hachisu

Adapted by David Tanis

Published October 11, 2012

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
About 20 minutes
Rating
4(88)
Comments
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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. —David Tanis

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 60 calories; 1 gram fat; 2 grams fiber; 359 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.

  2. Step 2

    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.

  3. Step 3

    Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.

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Ratings

4 out of 5
88 user ratings
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Comments

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Kevin Kampschroer

Really excellent, leeks were very tender, flavors very complementary

Emily

Found the texture of the steamed leeks strange. The sauce was very good though

Diana

I just love this recipe - so easy to fix, and the taste is wonderful. I think I will try this sauce with other vegetables, such as baby bok choy, and lotus root.

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Credits

Adapted from "Japanese Farm Food," by Nancy Singleton Hachisu

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