Negi Miso Recipe

As someone who’s always looking to elevate simple ingredients into something extraordinary, this Negi Miso recipe transforms humble green onions into a savory-sweet topping that’ll steal the show at your next meal.

Negi Miso is a flavorful Japanese condiment that I love for its rich taste and versatility. I like how the combination of miso paste, a touch of sweet mirin, and the umami depth of sake transforms the negi into a nutrient-rich topping, perfect for enhancing grilled meats or steaming bowls of rice.

Negi Miso Recipe Ingredients

• Miso Paste: Rich in protein and probiotics; adds umami depth and a savory taste.
• Mirin: Sweet rice wine; provides a mild sweetness and balances savory flavors.
• Sake: Japanese rice wine; enhances umami and adds subtle aroma.
• Negi: Japanese long onions; offers a mild onion flavor and adds vitamins A and C.
• Soy Sauce: Salty, savory seasoning; contributes depth and enhances umami notes.

Negi Miso Recipe Ingredient Quantities

• 2 stalks of negi (Japanese long onion) or green onions
• 3 tablespoons of miso paste (preferably red or white miso)
• 1 tablespoon of mirin
• 1 tablespoon of sake
• 1 tablespoon of sugar
• 1 teaspoon of soy sauce
• 1 tablespoon of vegetable oil or sesame oil

How to Make this Negi Miso Recipe

1. Thinly slice the negi or green onions, both the white and green parts, into fine rounds.

2. Heat the vegetable oil or sesame oil in a small pan over medium heat.

3. Add the sliced negi to the pan and cook, stirring occasionally, until they become soft and slightly caramelized, about 3-5 minutes.

4. In a small bowl, combine the miso paste, mirin, sake, sugar, and soy sauce, mixing until you achieve a smooth consistency.

5. Once the negi are caramelized, reduce the heat to low and add the miso mixture to the pan.

6. Stir well to combine all the ingredients, ensuring the negi are evenly coated with the miso sauce.

7. Cook the mixture on low heat for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. Remove the pan from the heat and let the Negi Miso cool for a few minutes.

9. Serve the Negi Miso as a topping for rice, tofu, grilled meats, or vegetables.

10. Store any leftovers in an airtight container in the refrigerator for up to one week.

Negi Miso Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Small pan
4. Measuring spoons
5. Stirring spoon
6. Small bowl
7. Airtight container

FAQ

• What can I use as a substitute for negi? You can use regular green onions as a substitute for negi in this recipe.
• Is there a non-alcoholic substitute for sake? You can replace sake with water or broth for a non-alcoholic version, keeping in mind it may slightly alter the flavor.
• Can I adjust the sweetness in the recipe? Yes, adjust the amount of sugar to your taste or use alternatives like honey or maple syrup for different sweetness profiles.
• Is there a gluten-free option for soy sauce? You can use tamari or coconut aminos as a gluten-free substitute for soy sauce.
• What type of miso is best for this recipe? Either red or white miso can be used, but red miso will provide a deeper, more robust flavor.
• Can this recipe be made in advance? Yes, negi miso can be prepared in advance and stored in the refrigerator for up to a week.
• How can I make this dish vegan? Ensure that the miso paste you use does not contain any fish-based ingredients to keep the recipe vegan-friendly.

Negi Miso Recipe Substitutions and Variations

• For negi: Use leeks or scallions as a substitute.
• For mirin: Substitute with a combination of rice vinegar and a little extra sugar, or white wine with sugar.
• For sake: Dry sherry or dry white wine can be used as alternatives.
• For sugar: Honey or maple syrup can be used, adjusting for sweetness preference.
• For vegetable oil or sesame oil: Olive oil or canola oil can be used as substitutes.

Pro Tips

1. For an added depth of flavor, try using a combination of both red and white miso paste to balance sweetness and umami in your sauce.

2. Toast the sesame oil slightly before adding the negi to enhance the nutty aroma and richness in the final dish.

3. If you prefer a stronger umami kick, consider adding a dash of dashi powder to the miso mixture.

4. To intensify the caramelization of the negi, sprinkle a pinch of salt when they start to soften, which helps draw out their natural sugars.

5. For a subtle heat, include a small amount of finely chopped fresh chili or a dash of shichimi togarashi (Japanese chili pepper) in the miso mixture.