Simple Way to Make Speedy Japanese Leek Kinpira

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Award-winning Japanese Leek Kinpira. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Leek Kinpira, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Leek Kinpira delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Leek Kinpira is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Japanese Leek Kinpira using 10 ingredients and 6 steps. Here is how you can achieve it.

I made kinpira with Japanese leek, since it is very delicious stir-fried. The idea of using deep-fried tofu came from "Kitsune Udon" (udon with deep fried tofu). Japanese leek goes well with deep-fried tofu. Keep cooking over high heat from the beginning to end. Use thick deep-fried tofu! Recipe by Raby

Ingredients and spices that need to be Make ready to make Japanese Leek Kinpira:

1. 2 Japanese leek
2. 1 Aburaage (thick type)
3. 150 grams Lotus root
4. 1/3 Carrot
5. 100 ml Dashi stock
6. 1 tsp Sugar
7. 1 heaping tablespoon Usukuchi soy sauce
8. 1 tbsp Mirin
9. 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
10. 1 Red chili pepper (optional)

Steps to make to make Japanese Leek Kinpira

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.

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So that's going to wrap it up with this special food How to Make Quick Japanese Leek Kinpira. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!