Miso Maple Braised Leeks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
⅓ cup light miso
02 -
2-3 tablespoons hot water
03 -
2-3 tablespoons soy sauce
04 -
2 tablespoons mirin
05 -
Flaky sea salt, to taste
06 -
Fresh cracked pepper, to taste
07 -
Pinch of chili flakes, optional
08 -
Zest of 1 lemon, for garnish
09 -
2 garlic cloves, sliced thin
10 -
2 tablespoons olive oil
11 -
2 teaspoons toasted sesame oil
12 -
2 tablespoons maple syrup
13 -
3 tablespoons butter
14 -
6 small leeks, trimmed with roots still attached
15 -
1 cup chicken stock, divided
# Instructions:
01 -
Turn your oven on to 425˚F and let it heat up.
02 -
Take off the tough outer leaves and trim the tops of the leeks. Slice them lengthwise in half, rinse thoroughly under cold water, and pat them dry.
03 -
Stir together the miso with a bit of hot water in a small bowl until it’s runny. Add more water if it’s too thick.
04 -
Heat a big skillet on high, drizzle with olive oil, and sear the leeks until they’re golden. Sprinkle with pepper, chili flakes, and salt. Flip them to sear the other side.
05 -
Pour in half of the chicken stock to the skillet, then drizzle the miso mixture around the edges. Let it bubble briefly.
06 -
Pour over the soy sauce, maple syrup, sesame oil, and mirin. Add garlic slices on top and scatter dollops of butter. Pour in enough stock to fill halfway up the leeks. Bring everything to a boil, then transfer to the oven. Let it cook until the leeks soften and caramelize.
07 -
Sprinkle the leeks with lemon zest, more pepper, and chili flakes if you'd like. Serve it warm straight out of the skillet.