The leek were cheap, so I made this to eat up lots of it.-When sautéing the white parts of the leek, flip over when they've browned.Step 3: Take care to stir lightly to avoid falling apart.-The whole amount is seen dished up in the photo. Even a single person could finish it all. For 1 to 2 servings. Recipe by Yukipekopoko

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

I love all types of onions, so I enjoy coming up with various way to cook them.After rinsing the leek, blot excess moisture with a paper towel, otherwise oil may spatter.In Japanese, the word for Japanese leek is "shironegi" (white leeks), which is the same as "naganegi" (leeks). Recipe by putimiko

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions.Since you don't saute the vegetables with oil, the stew stays light and healthy.To add a wintry feel to your stew,use broccoli or cauliflower instead.I served it with tomato rice on the side.You can serve it with bread also.Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up. Recipe by Rola Love

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

A marinated Japanese leek dish I had at a veggie restaurant once was so delicious, I wanted to come up with my own easy version using ponzu.Since I love leeks in the winter when they're in season, I make a huge amount and keep a stock of this dish in the fridge.It's best if you sprinkle on a generous amount of Krazy Salt.Use the leftover marinade as dressing for salads or carpaccio. Recipe by Azuki milk

This is a recipe that I have been making for my family for a long time. It tastes good when cooled too so I recommend using it as a part of your bento.Optionally season with shichimi spice or black pepper. Recipe by Ponie

This is a namul sauce that I make whenever I have a lot of Japanese leeks. I started making it to mix with steamed chicken and chicken ham, or to sprinkle on top of them, but you can use it in many different dishes.The Japanese leeks become wilted after letting them rest for a while, and they make the sauce soft and thick. Recipe by Mimato

I tried making allergy-friendly chijimi.When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko

I made this soup because I love ginger...The oil splatters, so when you're searing the Japanese leek, please be careful! Recipe by Stylish Mama

My children love chicken patties, but I want them to eat vegetables, so I made this recipe. It also has a very nice sesame oil aroma!It is very nice if you use thicker Japanese leeks, but it takes time to cook all the way. Cook slowly or, alternatively, cut the leek into half lengthwise, then wrap with the meat mixture. For 2 servings. Recipe by Umakappe