All-purpose Green Leek and Miso Sauce

All-purpose Green Leek and Miso Sauce

Don't throw the green part of a Japanese leek or green onion away! You can make a delicious multi-purpose miso sauce with it! Top on rice, use as an onigiri filling, on top of tofu or as a dengaku sauce - it goes well with so many things!


The green parts of Japanese leeks
3 stalks' worth (if using the white part, 2 stalks' worth)
★ Sugar
1 tablespoon
★ Mirin
1 tablespoon
★ Sake
2 tablespoons
★Soy sauce
1 teaspoon
★ Miso
3 tablespoons (45 g)
Sesame oil
1 to 2 tablespoons
Bonito flakes
1 small packet
Grated garlic to taste
To taste
Ra-yu (optional)
To taste


1. Finely slice the leek, and mix with the ★ ingredients.
2. Heat the sesame oil in a frying pan, and stir-fry the leek over high heat until it's wilted.
3. Add the combined flavoring ingredients and stir fry over low heat, being careful not to let it burn.
4. Add the bonito flakes, grated garlic and mix together. Turn off the heat and add the ra-yu chili oil, and it's done! (You may want to grind up the bonito flakes into a powder with your fingers while it's still in the packet.)
5. It goes so well with piping hot freshly cooked rice. I can't stop eating!
6. It goes well with simmered daikon radish or pan-fried and steam-cooked daikon radish "steak" too.
7. It also goes well with pan fried tofu, boiled tofu, cold tofu, atsuage, dengaku (konnyaku with miso), and so many things.
8. It's also great as a dip for raw vegetables, and matches well with warm cooked vegetables too. Please try this out in whatever combinations you can come up with.
9. Roll into tiny balls and freeze, to use as a filling for rice balls right away! A Cookpad user called Yoshi-chan gave me this great idea!
10. If you don't have the green parts of the leeks, it's also delicious made with the white parts. You may want to chop up and freeze the green parts and make this miso when you have enough.

Story Behind this Recipe

I always thought it was a waste to throw away the green part of a leek, so I always make it into this leek-miso paste. It keeps in the refrigerator for about 10 days, and can be frozen too.