Leeks With Miso Dressing Eggs Keta Food
JAPANESE 'LEEKS' WITH MISO-MUSTARD
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
Provided by David Tanis
Categories brunch, dinner, lunch, quick
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
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