Miso-braised Leeks

3 medium leeks, get thicker ones if you can, they'll be easier to work with

⅓ cup vegetable stock or water, plus more as needed

¼ to ⅓ cup water

1 teaspoon fennel seeds, optional

1 tablespoon white miso paste (more or less depending on the type you’re using)

Lemon zest and juice

Pistachios or toasted sesame seeds

Salt and pepper

Olive oil

Trim the roots and greens off the leeks. Thoroughly wash the remaining white stems, and slice them in 3 cm or 1 inch thick rounds.
Heat up some olive oil in a skillet on medium heat. Place the sliced leeks in the pan, and fry for 5 to 7 minutes. Turn them and fry for 3 more minutes. Each side should have a dark-ish brown color.
Add ⅓ cup vegetable stock or water to the pan, cover the pan, and simmer the leeks for 5 to 7 minutes, or until the liquid has evaporated.
Add the miso paste, fennel seeds, salt, pepper, and a splash of water (about ¼ to ⅓ cup) over the simmered leeks. Swirl the pan around and simmer everything until the liquid goes from a watery consistency, to a glossy one. This will take 3 to 5 minutes.
Plate the glazed leeks with lemon zest on top, lemon juice, flaky salt, freshly ground black pepper, and pistachios or sesame seeds.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇯🇵Japanese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m