{"id":10658,"date":"2022-05-30T07:10:00","date_gmt":"2022-05-29T23:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=10658"},"modified":"2026-04-08T10:17:12","modified_gmt":"2026-04-08T02:17:12","slug":"miso-braised-leeks-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/miso-braised-leeks-wondernonieskitchen","title":{"rendered":"Miso Braised Leeks"},"content":{"rendered":"<h2>Miso Braised Leeks Ingredients<\/h2>\n<p>3 cups leeks (white parts only, wide stemmed ones preferred)<br \/>\n1 tbsp olive oil<br \/>\n1\/2 cup dashi (made from soaking kombu or rehydrating shiitake mushrooms)<br \/>\n1 tbsp miso paste<br \/>\n1 tbsp light soy sauce<br \/>\n1\/4 tsp shichimi togarashi<\/p>\n<h2>Steps<\/h2>\n<p>Cut leeks into 1 inch batons, soak in water for 15 mins to remove dirt &amp; grime stuck between, drain, pat dry with kitchen towel &amp; set aside.<br \/>\nHeat oil in a heavy pan on medium high.<br \/>\nWhen it&#8217;s really hot, arrange leeks cut side down &amp; leave them alone for 1 min.<br \/>\nMeanwhile, mix the dashi stock with miso paste &amp; set aside.<br \/>\nFlip over &amp; cook for 1 min to caramelise the other side.<br \/>\nAdd 1\/2 the dashi miso mixture, cover &amp; leave it alone for 2-3 mins till liquid has almost evaporated.<br \/>\nFlip leeks, add remaining dashi miso mixture, cover &amp; cook for another 2-3 mins.<br \/>\nContinue cooking until leeks have reached desired doneness (add more water if needed)<br \/>\nRemove leeks from pan, arrange on serving plate, drizzle with soy sauce &amp; sprinkle shichimi togarashi.<br \/>\nServe immediately with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miso Braised Leeks Ingredients 3 cups leeks (white parts only, wide stemmed ones preferred) 1 tbsp olive oil 1\/2 cup dashi (made from soaking kombu or rehydrating shiitake mushrooms) 1 tbsp miso paste 1 tbsp light soy sauce 1\/4 tsp shichimi togarashi Steps Cut leeks into 1 inch batons, soak in water for 15 mins<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":1,"featured_media":10659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[7],"tags":[],"class_list":["post-10658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=10658"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10658\/revisions"}],"predecessor-version":[{"id":28274,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10658\/revisions\/28274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/10659"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=10658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=10658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=10658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}