Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy miso paste with chives and leeks. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Spicy Miso Paste with Chives and Leeks is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Spicy Miso Paste with Chives and Leeks is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 1 bunch Chinese chives
- Make ready 1 half a bunch Minced Japanese leeks (or white leeks)
- Get 1 clove Garlic
- Get 1 tbsp ● Roasted sesame seeds
- Make ready 1 tbsp ●Finely shaved bonito flakes (or finely grated bonito flakes)
- Get 1 tbsp ●Doubanjiang ※to taste
- Prepare 1 tbsp ●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar)
- Get 1 tbsp ● Awase miso
- Prepare 1 tbsp ● Sesame oil
- Take 1 tbsp ● Mirin
- Take 1 tsp ● Soy sauce
- Make ready 1 tsp ●Kombu tea (or dashi stock powder)
- Get 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 for this exceptional food spicy miso paste with chives and leeks recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
