Japanese 'Leeks' With Miso-Mustard

• 6 negi (Japanese long onion), about 1/2-inch diameter, or substitute spring onions or small leeks
• 1 tablespoon hot Dijon mustard
• 3 tablespoons brown rice miso
• 3 tablespoons rice vinegar

1. Wash and trim negi.
2. Cut them to divide the white bottoms from the more tender green tops.
3. In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes.
4. Add green tops and continue steaming for another 4 minutes, until negi are tender.
5. Set aside uncovered to cool.
6. Stir together mustard, miso and vinegar.
7. Transfer negi to a serving bowl and gently fold in dressing.

onion, mustard, brown rice, rice vinegar

Taken from cooking.nytimes.com/recipes/1015587 (may not work)