Miso, togarashi and buttery breadcrumbs add a spiced, savoury crunch to tender leeks
Cut 500g of leeks (trimmed weight) into short lengths (about 6cm), then wash them thoroughly. Half fill a medium-sized saucepan with water, then place a steamer basket over the top. Place the leeks in the basket, cover them tightly with a lid and steam for approximately 6-7 minutes. They should be tender enough to take the point of a knife with very little pressure.
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