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With this miso and maple braised leeks dish, you'll turn an often forgotten veggie into a sweet, savory side that's full of rich umami goodness. That sticky miso maple glaze gives every bite a layer of awesome flavor and makes the leeks super tender.
I first came up with this when leeks were all over the farmer’s market one cold season. My quick side project ended up becoming my go-to pick for dinner parties. People always ask me how I made it before they go home.
Irresistible Ingredients
- Lemon zest: Brings a bright, zippy finish that pops on every bite
- Chili flakes: Totally optional but adds a gentle kick to balance out richness
- Butter: Melts into the sauce, making everything extra smooth and rich
- Thinly sliced garlic cloves: Let the garlicky aroma soak into the braising sauce
- Mirin: A dash for a light touch of sweetness and acidity
- Toasted sesame oil: Just a tiny bit for that deep, nutty background flavor
- Maple syrup: Sweetens things up with way more flavor than plain sugar
- Soy sauce: Deepens the taste and brings that perfect salty punch
- Chicken stock: Adds body to the braise and helps make the leeks super soft
- Hot water: Helps thin the miso so it mixes in easily
- Light miso paste: Creamy and jam-packed with umami flavor
- Flaky sea salt and fresh cracked pepper: Boost the leeks' sweetness and round out the taste
- Olive oil: Kicks off the caramelization and helps everything cook evenly
- 6 small leeks: Keep the roots on—they hold the shape while the centers soak up that tasty sauce
Unforgettable Steps
- Finish in the Oven:
- Dot the leeks with chunks of butter and spread out the garlic. Pour in just enough of the rest of your stock so leeks are half-covered. Let the sauce boil, then shift that whole pan into your hot oven. After 20 or 25 minutes, poke with a knife—the leeks should feel totally soft and the sauce gets thick.
- Build Your Sauce:
- Pour in a bit of chicken stock to get all that flavor off the bottom of your pan. Swirl in your miso mix around the edge—don’t cover the leeks right away. Add in your soy sauce, maple syrup, mirin, and sesame oil wherever there’s space in the pan.
- Get a Great Sear:
- Take a big oven-ready skillet and let it get super hot. Add olive oil, let leeks sizzle cut-side down. Don’t touch them for a few minutes while they brown. Sprinkle with salt, pepper, and chili flakes. Flip, then brown that other side.
- Miso Mix Magic:
- Stir miso and hot water in a bowl till smooth. Keep adding water a bit at a time so it pours easily. This keeps your sauce from getting clumpy later.
- Prep Your Leeks:
- Chop off the dark green tops and peel off tough layers. Cut the leeks down the middle, but don’t slice off the root. Rinse under cold water and dry well so they don’t just steam when they hit the pan.
- Get Ready:
- Turn your oven to 425°F and grab everything you’ll need. Hot and fast is what brings out the best color and keeps the inside nice and soft.
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Miso paste really takes the spotlight here. One time I ran out and made this without it—the whole thing fell flat and just missed that yummy savoriness. My husband picked up on it instantly, so trust me, don’t skip the miso if you want this dish to shine.
How to Pick Good Leeks
Choose leeks that aren’t too big—smaller ones are softer and cook more evenly. Look for white, clean stalks with lively green tops. Skip any with yellow edges or loads of dirt. Keeping the root end on looks pretty and holds the leeks together through cooking.
Make-Ahead Tips
This is even better if you let it sit overnight in the fridge. You can make the whole thing a few days early and keep it covered and cold. To reheat, toss it in a 350°F oven with foil until it’s warm, then take the cover off for the last five minutes to bring back the caramelized bits. Leftover sauce is great poured on rice or veggies the next day.
Pair With This
These saucy leeks go great with stuff like roasted chicken, grilled tofu, or miso salmon. Pile them up with some sticky rice to soak up all the goodness. Add a quick cucumber salad dressed with some rice vinegar and sesame seeds for crunchy freshness. Pour a glass of crispy white wine or chilled sake for an awesome combo that cuts through all those savory flavors.
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Frequently Asked Questions
- → What's the best way to get leeks clean before cooking?
Chop each leek down the middle and rinse under cool water to get rid of dirt hiding between the layers. Dry off with a cloth before you start cooking.
- → Can I swap out chicken broth for something else?
Sure, just use vegetable stock or plain water if you want to keep things meat-free. Taste and tweak your seasoning as you go.
- → How does miso jazz up this dish?
Miso brings a big hit of savory, which goes great with the maple's sweetness and lemon zest's tang.
- → How can I stop leeks turning mushy?
Just watch the texture. They're done once soft enough for a knife to slide through easily but not falling apart.
- → Can I make this early and heat up later?
You can prep and cook the leeks in advance. Warm them back up gently in the oven or on the stove, even add a splash more broth if they're looking dry.