By adding bonito flakes, I created this savory umami-packed leek-miso! Perfect for when you find some cheap leek, or have some on hand. Try it on yaki-onigiri (grilled rice balls), freshly steamed rice, or in ochazuke (rice porridge).
Heat a frying pan, add 1 tablespoon vegetable oil, and sauté minced garlic and ginger until fragrant, taking care not to let it burn.
Add the leeks and sauté until tender. (About 2 to 3 minutes on medium heat.)
Pour in the combined ★ ingredients, then sauté while coating the leeks, again, taking care not to let it burn.
Once the leeks are well-coated, add the bonito flakes, simmer a while longer, then it's done.
Spread some on rice balls, then grill them. They're very fragrant and tasty.
For children, after browning the miso, melt on some cheese to boost the nutritional value.
Story Behind this Recipe
I came up with this recipe since my husband was in the hospital, and I felt for him being served bland white rice all the time, and wanted something to help whet his appetite.
The nice fragrance gives a tasty boost to yaki-onigiri. I recommend spreading it on yaki-onigiri, then pour on some green tea and serve it up as ochazuke. I use awase-miso (a mix of red and white miso), but please use your choice of miso. If the water is leached out of the leeks, just reheat and evaporate it out so that it will keep.