Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce


Here is the next posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

This particular recipe can serve as an accompaniment for many things, especially rice!

Leeks & Miso Savoury Sauce!

INGREDIENTS: For one serving
-Leek/green outside layer is best: 2 or 3 layers/chopped very fine
-Garlic: 2 cloves/crushed and finely chopped
-Fresh ginger: same volume as garlic/grated
-Miso (of your choice. I like it fairly strong): 150 g
-Sugar: 2~3 large tablespoons
-Japanese sake (cooking sake is fine): 2 large tablespoons
-Mirin/sweet sake: 1 large tablespoon
-Sesame oil: 1 large tablepoon

-Heat sesame oil in frypan. Throw in chopped leeks, grated ginger and chopped garlic and sautee over a medium fire.

-Once the leeks are cooked soft, switch off fire. Add miso, sugar, Japanese sake and mirin and mix well.

-Put back onto fire. Taking care not to “boil” it, cook it for a while stirring regularly.

-Pour it inside a glas jar and securely close it. Can be kept safe for up to 2 months.

Choose your leeks as fresh as possible.
Check the sugar for taste.

Please check the new postings at:
sake, shochu and sushi


2 thoughts on “Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce”

  1. I bet you’re right- this does look like it would be terrific with rice. Preferably the sweet sticky kind they serve at Japanese restaurants.


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