Japanese leek | 1kg

Recipe tip:

• 6 Japanese leek, about ½-inch diameter
• 1 tablespoon hot Dijon mustard
• 3 tablespoons brown rice miso
• 3 tablespoons rice vinegar

1. Wash and trim Japanese Leek. Cut them to divide the white bottoms from the more tender green tops.
2. 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 Japanese Leek are tender. Set aside uncovered to cool.
3. Stir together mustard, miso, and vinegar. Transfer Japanese Leek to a serving bowl and gently fold in the dressing.