Miso Braised Leeks Ingredients

3 cups leeks (white parts only, wide stemmed ones preferred)1 tbsp olive oil1/2 cup dashi (made from soaking kombu or rehydrating shiitake mushrooms)1 tbsp miso paste1 tbsp light soy sauce1/4 tsp shichimi togarashi

Steps

Cut leeks into 1 inch batons, soak in water for 15 mins to remove dirt & grime stuck between, drain, pat dry with kitchen towel & set aside.Heat oil in a heavy pan on medium high.When it’s really hot, arrange leeks cut side down & leave them alone for 1 min.Meanwhile, mix the dashi stock with miso paste & set aside.Flip over & cook for 1 min to caramelise the other side.Add 1/2 the dashi miso mixture, cover & leave it alone for 2-3 mins till liquid has almost evaporated.Flip leeks, add remaining dashi miso mixture, cover & cook for another 2-3 mins.Continue cooking until leeks have reached desired doneness (add more water if needed)Remove leeks from pan, arrange on serving plate, drizzle with soy sauce & sprinkle shichimi togarashi.Serve immediately with rice.