Introduction

This miso maple braised leeks recipe offers a delightful combination of savory, sweet, and umami flavors. Tender leeks are caramelized and slow-roasted in a flavorful broth, making it a perfect side dish for any meal. It’s simple to prepare but impressively delicious.

The image shows a white round plate filled with ten pieces of grilled bamboo shoots cut into thick cylindrical sections. Each bamboo shoot piece has a golden yellow color with dark brown char marks on the top surface and around the edges, giving a grilled texture. The tops are sprinkled with small white sesame seeds and garnished with small green chopped herbs. There is a layer of shiny sauce pooling around the base of the bamboo shoots, adding a glossy look. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small leeks, trimmed, roots intact
2 tablespoons olive oil
Flaky sea salt, to taste
Fresh cracked pepper, to taste
⅓ cup light miso
2–3 tablespoons hot water
1 cup chicken stock, divided
2–3 tablespoons soy sauce
2 tablespoons maple syrup
2 teaspoons toasted sesame oil
2 tablespoons mirin
2 garlic cloves, sliced thin
3 tablespoons butter
Pinch of chili flakes, optional
Zest of 1 lemon, for garnish

Instructions

Step 1: Preheat your oven to 425˚F (220˚C).
Step 2: Trim the dark green tops and remove any tough outer leaves from the leeks. Slice each leek in half lengthwise and rinse under cool water to remove dirt. Dry thoroughly.
Step 3: In a small bowl, combine the light miso with hot water, stirring until smooth and drizzly. Adjust the water quantity as needed.
Step 4: Heat a large skillet over high heat and drizzle in the olive oil. Add the leeks cut side down and sear until caramelized. Season generously with flaky sea salt, fresh cracked pepper, and chili flakes if using. Flip to caramelize the other side.
Step 5: Pour half of the chicken stock into the skillet, then drizzle the miso mixture around the edges. Let everything simmer briefly.
Step 6: Season the leeks with soy sauce, maple syrup, toasted sesame oil, and mirin. Arrange sliced garlic and knobs of butter around the pan. Add enough chicken stock to cover the leeks halfway.
Step 7: Bring the skillet to a boil on the stovetop. Then transfer it to the oven and roast until the leeks are tender and caramelized, about 20–25 minutes depending on size.
Step 8: Remove from the oven and garnish with lemon zest, additional chili flakes if desired, and fresh cracked pepper. Serve hot from the pan.

Tips & Variations

For a vegan version, substitute chicken stock with vegetable broth and replace butter with a plant-based alternative.
If you prefer a stronger miso flavor, increase miso slightly but adjust water to maintain drizzly consistency.
Serve with steamed rice or crusty bread to soak up the flavorful sauce.
Adding a splash of rice vinegar or lemon juice before roasting can brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the leeks. You can also reheat in a preheated 350˚F oven covered with foil until warmed through.

How to Serve

The image shows a white bowl with nine round, thick slices of grilled yellow vegetable, each piece perfectly seared with dark brown grill marks on the top and edges, giving a caramelized look. The slices have a glossy texture from the sauce coating them, pooling lightly at the bottom of the bowl. Each piece is sprinkled with white sesame seeds and small green chopped herbs, adding extra color and texture contrast. The bowl sits on a white marbled surface, making the warm colors of the food stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or yellow miso instead of light miso?

Yes, you can substitute white or yellow miso, but keep in mind these varieties are typically saltier and stronger in flavor. Adjust the amount added to suit your taste.

Are leeks difficult to clean?

Leeks can trap dirt between their layers, so slicing them lengthwise and rinsing under running water is the best way to remove grit. Drying them thoroughly helps achieve better caramelization during cooking.