Maple Miso Leeks (Print Version)
# Ingredients:
→ Main Components
01 -
6 baby leeks, roots left on, tops trimmed
02 -
2 tsp olive oil
03 -
Pinch of flaky salt, or as needed
04 -
To taste: freshly ground pepper
05 -
⅓ cup mellow miso paste
06 -
2-3 tbsp hot water, or more if needed
07 -
1 cup chicken broth, reserved in halves
08 -
3 tbsp soy sauce, or to taste
09 -
2 tbsp pure maple syrup
10 -
2 tsp roasted sesame oil
11 -
2 tbsp mirin (sweet rice wine)
12 -
2 garlic cloves, thinly sliced
13 -
3 tbsp butter, cut into small chunks
14 -
Optional dash of red pepper flakes
15 -
Lemon zest from 1 lemon, for topping
# Instructions:
01 -
Set your oven to 425°F and let it heat up.
02 -
Cut off the darker green tops and remove any coarse outer layers. Slice lengthwise down the middle and wash under cool running water. Pat until dry.
03 -
Combine miso with hot water in a small bowl and stir well until smooth. Add enough water so it easily pours.
04 -
Place a big skillet over high heat and swirl in olive oil. Sear the cut leeks until golden and caramelized. Sprinkle with salt, pepper, and a pinch of chili flakes as you go. Flip them to cook both sides.
05 -
Pour in half the chicken broth, then drizzle the miso sauce around the edges of the pan. Let it simmer gently for a minute or two.
06 -
Pour soy sauce, sesame oil, maple syrup, and mirin over the leeks. Scatter garlic slices and butter chunks throughout the pan. Add enough broth to come up halfway over the leeks. Bring it to a boil briefly, then pop into the oven to roast until the leeks are tender and caramelized.
07 -
Grate lemon zest over the leeks and sprinkle fresh pepper and chili flakes if desired. Serve warm and straight out of the pan.