Japanese Leek Kinpira Recipe by cookpad.japan
Cooking Instructions 1 Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve. 2 Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces. 3 Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more. 4 Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done. 5 This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day. 6 If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3. 1 Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve. 1 Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve. 2 Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces. 2 Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces. 3 Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more. 3 Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more. 4 Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done. 4 Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done. 5 This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day. 5 This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day. 6 If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3. 6 If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly cheesesteak stuffed bell peppers Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef Philly cheesesteak stuffed bell peppers Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef No-bake Tofu Cheesecake - 1/4 the Calories of Regular Cheesecake! pulled pork sandwich Breakfast Rice (quick easy recipe for college students!) Chiwda With Thin Flattened Rice Yanagawa-Style Beef Only 3 Ingredients! All-Purpose! Ground Chicken Mixture Sukiyaki-style Chrysanthemum Greens & Tofu with Scrambled Eggs Cold Tonkotsu Ramen with Dipping Sauce Ranch pasta Sig's Lentil, Artichoke and Scallion Soup No-bake Tofu Cheesecake - 1/4 the Calories of Regular Cheesecake! pulled pork sandwich Breakfast Rice (quick easy recipe for college students!) Chiwda With Thin Flattened Rice Yanagawa-Style Beef Only 3 Ingredients! All-Purpose! Ground Chicken Mixture Sukiyaki-style Chrysanthemum Greens & Tofu with Scrambled Eggs Cold Tonkotsu Ramen with Dipping Sauce Ranch pasta Sig's Lentil, Artichoke and Scallion Soup