Spicy Miso Paste with Chives and Leeks

Name: Spicy Miso Paste with Chives and Leeks
Cuisine: American
Ingredients: 1 bunch Chinese chives; 1 half a bunch Minced Japanese leeks (or white leeks); 1 clove Garlic; 1 tbsp ● Roasted sesame seeds; 1 tbsp ●Finely shaved bonito flakes (or finely grated bonito flakes); 1 tbsp ●Doubanjiang ※to taste; 1 tbsp ●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar); 1 tbsp ● Awase miso; 1 tbsp ● Sesame oil; 1 tbsp ● Mirin; 1 tsp ● Soy sauce; 1 tsp ●Kombu tea (or dashi stock powder); 1 tsp ● Sugar

cookpad.japan @cookpad_jp

I love the Chinese chive miso paste that is always out on the table at my local Chinese restaurant. So I tried to recreate it at home, relying on my taste buds. The restaurant's version is sweeter, but I made mine spicy. Adjust the amount of spice to suit your taste!

The trick is to strain the water completely from the chives and leeks. It has a long shelf life if properly stored. To save time, mix the ingredients directly in the sterilized jar. That way, you can double the recipe in a jiffy. This is a foolproof recipe, even for beginners. The taste improves after 24 hours. Recipe by Recoty

cookpad.japan @cookpad_jp

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Ingredients

1 bunchChinese chives
1half a bunch Minced Japanese leeks (or white leeks)
1 cloveGarlic
1 tbsp● Roasted sesame seeds
1 tbsp●Finely shaved bonito flakes (or finely grated bonito flakes)
1 tbsp●Doubanjiang ※to taste
1 tbsp●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar)
1 tbsp● Awase miso
1 tbsp● Sesame oil
1 tbsp● Mirin
1 tsp● Soy sauce
1 tsp●Kombu tea (or dashi stock powder)
1 tsp● Sugar

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Steps

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.