Miso-Maple Braised Leeks Recipe – Japanese Special
Miso-Maple Braised Leeks combine gently caramelised leeks with a sweet-umami glaze of miso, maple syrup, soy sauce, and sesame, finished with aromatics like garlic and mirin. This Japanese-inspired side dish brings depth of flavor and a beautiful balance of sweet, salty, and earthy notes. Perfect as a vibrant accompaniment to grilled fish, rice bowls, or simply served alongside your favourite proteins.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Miso-Maple Braised Leeks Ingredients :
- 4 large leeks (white and light green parts only)
- 2 tablespoons olive oil
- 2 tablespoons miso paste (white or yellow)
- 2 tablespoons maple syrup
- 1 cup vegetable broth (or water)
- Salt and pepper, to taste
- Fresh herbs for garnish (such as chives or parsley)
How to make Miso-Maple Braised Leeks :
Prepare the Leeks:Trim the root ends and dark green tops of the leeks. Slice them in half lengthwise and rinse thoroughly to remove any grit. Cut into 2-3 inch pieces.
Sauté the Leeks:In a large skillet or sauté pan, heat the olive oil over medium heat. Add the leeks and a pinch of salt. Sauté for about 5-7 minutes until they start to soften and become translucent.
Make the Braising Liquid:In a small bowl, whisk together the miso paste, maple syrup, and vegetable broth until smooth.
Braise the Leeks:Pour the miso-maple mixture over the sautéed leeks. Bring to a gentle simmer, then cover the pan and reduce the heat to low. Let it braise for about 15-20 minutes, or until the leeks are tender and have absorbed the flavors.
Finish and Serve:Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh herbs before serving.
Recipe Notes:
Use fresh leeks, trim dark green tops, clean thoroughly, and dry well before cooking.
Sear the leeks over medium-high heat until golden brown on both sides to develop caramelisation.
Whisk together miso paste with a little hot water first so it mixes smoothly into the sauce.
Add maple syrup, soy sauce, mirin, and a splash of sesame oil for sweetness, saltiness, and umami rich flavor.
Add garlic slices and butter later in the cooking for aroma and richness.
Braise the leeks in stock (vegetable or chicken) until tender, covering partially so the leek whites absorb the flavors.
Roast or finish in the oven if desired to slightly char and deepen flavors.
Garnish with fresh cracked pepper, lemon zest, and optional chili flakes for brightness and mild heat.
