Recipe of Appetizing Spicy Miso Paste with Chives and Leeks

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Spicy Miso Paste with Chives and Leeks. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Spicy Miso Paste with Chives and Leeks Recipe.

You can cook Spicy Miso Paste with Chives and Leeks using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Spicy Miso Paste with Chives and Leeks

1. Take 1 bunch of Chinese chives.
2. You need 1 of half a bunch Minced Japanese leeks (or white leeks).
3. Prepare 1 clove of Garlic.
4. It’s 1 tbsp of ● Roasted sesame seeds.
5. It’s 1 tbsp of ●Finely shaved bonito flakes (or finely grated bonito flakes).
6. Prepare 1 tbsp of ●Doubanjiang ※to taste.
7. Prepare 1 tbsp of ●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar).
8. Prepare 1 tbsp of ● Awase miso.
9. Prepare 1 tbsp of ● Sesame oil.
10. You need 1 tbsp of ● Mirin.
11. You need 1 tsp of ● Soy sauce.
12. Make ready 1 tsp of ●Kombu tea (or dashi stock powder).
13. Prepare 1 tsp of ● Sugar.

Spicy Miso Paste with Chives and Leeks instructions

1. Sterilize the jar. For careful sterilization, boil the jar and lid. Or, to save time, simply wipe inside of jar and lid with alcohol, like I do..
2. To extend the shelf life, before mincing, carefully remove excess water from the thoroughly washed chives and leeks with a paper towel, and mince on a dried surface..
3. There's no need to cook the chives or leeks. Mince the garlic, and lightly grind sesame seeds with a mortar and pestle..
4. Mix together all ingredients marked ● until all the ingredients blend together. Add doubanjiang to taste..
5. Mix in the chives, leeks, and garlic, until the ingredients are evenly blended..
6. Transfer to the sterilized jar. This amount usually gets eaten up at one meal, so doubling the recipe guarantees enough for later use..
7. Freshly prepared, this paste has a sharp salty taste and the flavors will not be settled. It's best when used after 12 to 24 hours..
8. Use a sterilized spoon when serving and store in the refrigerator. We consume this within 2 weeks. After that much time, it's usually all eaten up!.
9. It goes well with Chinese stir-fry dishes, seasoning for soup, or as topping on fresh vegetables. Try it with pot stickers or Chinese dumplings. Or, snack on it as a side dish with beer or sake..
10. When I tried it on freshly steamed rice, I was completely stuffed..