This sauce is an all-around sauce in my house. With a complexly sweet and salty flavor, it can really jazz up any bland dish, especially if you do a lot of Japanese or Asian cooking at home. 

Negi Miso (Leek & Miso Sauce)

INGREDIENTS

• 2 negi/long green onions (62 g; Use 1 if it's a thick negi. Substitute with 4-5 scallions/green onions)
• 1 Tbsp sesame oil (roasted)

Seasonings

• 5 Tbsp miso (100 g)
• 2 Tbsp sugar
• 2 Tbsp mirin
• 2 Tbsp sake
• ½ tsp soy sauce

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Cut the negi into small pieces.
3. In a medium saucepan or frying pan, add sesame oil and then negi.
4. Saute the negi until wilted.
5. Add all the seasonings in the pan.
6. Mix well and bring it to boil. Once boiling, reduce the heat and continue to simmer until the sauce gets thicken.
7. When you can see the trail at the bottom of the pan when you draw a line with a spatula, it’s done. Transfer the sauce to a sterilized jar.

To Store:

1. This sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.

https://www.justonecookbook.com/negi-miso/