If you want to get to the heart of Japanese home cooking, you will surely appreciate Phaidon’s most recent Country Cookbook, Japan: The Cookbook by Nancy Singleton Hachisu. This hefty collection of over 400 recipes showcases the breadth of Japanese home-cooking today, and is a great reference book for any cook keen on the cuisine.
Read my full review of Japan: The Cookbook here, and enjoy the first extracted recipe, below.
Stir-Fried Negi (Japanese Leeks) with Miso | ねぎの味噌炒め
Ingredients
- 150 g (5 oz) akami no usugiri [thinly sliced pork shoulder]
- 1 tablespoons soy sauce
- 1 tablespoons sake
- 2 usuage [deep-fried tofu pouch] optional
- Boiling water optional
- 1 tablespoons gold sesame oil
- 1 tablespoon finely chopped fresh ginger
- 1 small dried red chile seeded and finely chopped
- 200 g (2 medium) negi or 6 fat spring onions [scallion] cut crosswise into 2 cm pieces
- 100 g (3 1⁄2 oz) bok choy, cut crosswise into 4 cm pieces
- 4 shiitake mushrooms stems discarded and caps quartered
- 2 tablespoons barley miso
- 1 tablespoon mirin
Instructions
- Cut the pork across into 2 cm (3⁄4-inch) pieces. In a bowl, whisk together the soy sauce and sake. Toss with the pork pieces to evenly coat.
- If using the usuage, place in a wire-mesh sieve and pour a steady stream of boiling water over it for 10 seconds. Shake off and cut into 2 cm (3⁄4-inch) squares.
- In a large frying pan, heat the oil over medium-low heat until starting to shimmer. Add the ginger and chile and stir-fry for about 30 seconds until fragrant. Scoop up the pork with your hand, letting the marinade drip through your fingers, and drop the pork into the frying pan.
- Increase the heat to medium and cook, stirring, until the meat whitens, 1–2 minutes. Slide in the negi, bok choy, shiitake, and usuage (if using) and stir-fry until the vegetables are cooked through, 3–5 minutes.
- In a small bowl, stir together the miso and mirin. Scrape over the vegetables and toss off heat until incorporated. Serve hot or at room temperature. Leftovers are fine reheated or cold.
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Kavey Eats received a review copy of Japan: The Cookbook by Nancy Singleton Hachisu from publisher Phaidon. Food photography by Jennifer May. Recipe published with permission.
Please leave a comment - I love hearing from you!10 Comments to "Stir-Fried Negi with Miso and Pork"
What a lovely way to jazz up leeks. I love miso, but don’t use it enough. Definitely trying this.
What a delicious way to use leeks! Will definitely have to give the recipe a try
I love authentic recipes like this one. I will have to learn what some of the ingredients are and start making some of the delicious stir frys starting with this one.
I don’t know if I have ever had leeks. But they sure look tasty in this stir fry!
Yum! That looks so delicious! I love stir fries, especially ones with pork!
This recipe sounds totally yummy, I need to get to a specialist supermarket to get hold of these ingredients!
That looks wonderful, I do love the flavour of miso.
My mouth is actually watering reading this recipe! I havent come across negi but I do currently have usuage in my freezer.
I have some beautiful negi from my farmer’s market. I can’t wait to try this recipe – thank you for posting it. I will try to check back and let you know how it came out.
Would love to know how you enjoy it!