Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
Provided by David Tanis
Categories brunch, dinner, lunch, quick
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love