Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy miso paste with chives and leeks. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spicy Miso Paste with Chives and Leeks is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Spicy Miso Paste with Chives and Leeks is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have spicy miso paste with chives and leeks using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Spicy Miso Paste with Chives and Leeks:
- Get 1 bunch Chinese chives
- Prepare 1 half a bunch Minced Japanese leeks (or white leeks)
- Make ready 1 clove Garlic
- Take 1 tbsp ● Roasted sesame seeds
- Prepare 1 tbsp ●Finely shaved bonito flakes (or finely grated bonito flakes)
- Take 1 tbsp ●Doubanjiang ※to taste
- Make ready 1 tbsp ●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar)
- Take 1 tbsp ● Awase miso
- Take 1 tbsp ● Sesame oil
- Make ready 1 tbsp ● Mirin
- Get 1 tsp ● Soy sauce
- Make ready 1 tsp ●Kombu tea (or dashi stock powder)
- Prepare 1 tsp ● Sugar
Steps to make Spicy Miso Paste with Chives and Leeks:
- Sterilize the jar. For careful sterilization, boil the jar and lid. Or, to save time, simply wipe inside of jar and lid with alcohol, like I do.
- To extend the shelf life, before mincing, carefully remove excess water from the thoroughly washed chives and leeks with a paper towel, and mince on a dried surface.
- There's no need to cook the chives or leeks. Mince the garlic, and lightly grind sesame seeds with a mortar and pestle.
- Mix together all ingredients marked ● until all the ingredients blend together. Add doubanjiang to taste.
- Mix in the chives, leeks, and garlic, until the ingredients are evenly blended.
- Transfer to the sterilized jar. This amount usually gets eaten up at one meal, so doubling the recipe guarantees enough for later use.
- Freshly prepared, this paste has a sharp salty taste and the flavors will not be settled. It's best when used after 12 to 24 hours.
- Use a sterilized spoon when serving and store in the refrigerator. We consume this within 2 weeks. After that much time, it's usually all eaten up!
- It goes well with Chinese stir-fry dishes, seasoning for soup, or as topping on fresh vegetables. Try it with pot stickers or Chinese dumplings. Or, snack on it as a side dish with beer or sake.
- When I tried it on freshly steamed rice, I was completely stuffed.
So that is going to wrap this up with this special food spicy miso paste with chives and leeks recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
