Cooking instructions

1. Preheat oven to 425˚F. 
2. Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly. 
3. Prepare miso - in a small bowl, mix together miso and hot water until smooth, adding more water as needed until mixture is smooth and drizzly. 
4. Heat a large skillet over high heat and drizzle with oil, sear leeks until caramelized, seasoning generously with salt, pepper, and chili flakes. Flip and repeat on the other side. 
5. Add half the stock to the skillet and drizzle miso around the outside of the pan, let simmer for a moment. Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife. 
6. Enjoy hot, straight from the pan, garnishing with lemon zest, chili flakes, and fresh cracked pepper.