All Purpose Green Leek And Miso Sauce Recipe by cookpad.japan
Cooking Instructions 1 Finely slice the leek, and mix with the ★ ingredients. 2 Heat the sesame oil in a frying pan, and stir-fry the leek over high heat until it's wilted. 3 Add the combined flavoring ingredients and stir fry over low heat, being careful not to let it burn. 4 Add the bonito flakes, grated garlic and mix together. Turn off the heat and add the ra-yu chili oil, and it's done! (You may want to grind up the bonito flakes into a powder with your fingers while it's still in the packet.) 5 It goes so well with piping hot freshly cooked rice. I can't stop eating! 6 It goes well with simmered daikon radish or pan-fried and steam-cooked daikon radish "steak" too. 7 It also goes well with pan fried tofu, boiled tofu, cold tofu, atsuage, dengaku (konnyaku with miso), and so many things. 8 It's also great as a dip for raw vegetables, and matches well with warm cooked vegetables too. Please try this out in whatever combinations you can come up with. 9 Roll into tiny balls and freeze, to use as a filling for rice balls right away! A Cookpad user called Yoshi-chan gave me this great idea! 10 If you don't have the green parts of the leeks, it's also delicious made with the white parts. You may want to chop up and freeze the green parts and make this miso when you have enough. 1 Finely slice the leek, and mix with the ★ ingredients. 1 Finely slice the leek, and mix with the ★ ingredients. 2 Heat the sesame oil in a frying pan, and stir-fry the leek over high heat until it's wilted. 2 Heat the sesame oil in a frying pan, and stir-fry the leek over high heat until it's wilted. 3 Add the combined flavoring ingredients and stir fry over low heat, being careful not to let it burn. 3 Add the combined flavoring ingredients and stir fry over low heat, being careful not to let it burn. 4 Add the bonito flakes, grated garlic and mix together. Turn off the heat and add the ra-yu chili oil, and it's done! (You may want to grind up the bonito flakes into a powder with your fingers while it's still in the packet.) 4 Add the bonito flakes, grated garlic and mix together. Turn off the heat and add the ra-yu chili oil, and it's done! (You may want to grind up the bonito flakes into a powder with your fingers while it's still in the packet.) 5 It goes so well with piping hot freshly cooked rice. I can't stop eating! 5 It goes so well with piping hot freshly cooked rice. I can't stop eating! 6 It goes well with simmered daikon radish or pan-fried and steam-cooked daikon radish "steak" too. 6 It goes well with simmered daikon radish or pan-fried and steam-cooked daikon radish "steak" too. 7 It also goes well with pan fried tofu, boiled tofu, cold tofu, atsuage, dengaku (konnyaku with miso), and so many things. 7 It also goes well with pan fried tofu, boiled tofu, cold tofu, atsuage, dengaku (konnyaku with miso), and so many things. 8 It's also great as a dip for raw vegetables, and matches well with warm cooked vegetables too. Please try this out in whatever combinations you can come up with. 8 It's also great as a dip for raw vegetables, and matches well with warm cooked vegetables too. Please try this out in whatever combinations you can come up with. 9 Roll into tiny balls and freeze, to use as a filling for rice balls right away! A Cookpad user called Yoshi-chan gave me this great idea! 9 Roll into tiny balls and freeze, to use as a filling for rice balls right away! A Cookpad user called Yoshi-chan gave me this great idea! 10 If you don't have the green parts of the leeks, it's also delicious made with the white parts. You may want to chop up and freeze the green parts and make this miso when you have enough. 10 If you don't have the green parts of the leeks, it's also delicious made with the white parts. You may want to chop up and freeze the green parts and make this miso when you have enough. 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