Japanese Leek Kimpira

Name: Japanese Leek Kimpira
Yield: 3 servings
Cuisine: American
Ingredients: 2 to 3 Japanese leeks; 1 Red chili pepper (seeded and sliced into thin rounds); 1 tbsp Olive oil; 1 tbsp Rice vinegar; 1 tbsp Mirin (or brown sugar); 1 tbsp Cooking sake; 1 tbsp White soy sauce

cookpad.japan @cookpad_jp

I bought a ton of Japanese leeks at the morning market with the mud still on them.

They're so easy and delicious! I made these since I wanted to eat a lot.

These got all eaten up!! My husband loves them, too.

I posted this as a memo to myself.

The white part of the leek is packed with fragrant enzymes that helps improve blood circulation.
You can also grill the Japanese leek on the grill or in a toaster oven.
I use rice vinegar (Mitsukan brand), but feel free to use your choice of vinegar. Recipe by Isakochin

I bought a ton of Japanese leeks at the morning market with the mud still on them.

They're so easy and delicious! I made these since I wanted to eat a lot.

These got all eaten up!! My husband loves them, too.

I posted this as a memo to myself.

cookpad.japan @cookpad_jp

I bought a ton of Japanese leeks at the morning market with the mud still on them.

They're so easy and delicious! I made these since I wanted to eat a lot.

These got all eaten up!! My husband loves them, too.

I posted this as a memo to myself.

I bought a ton of Japanese leeks at the morning market with the mud still on them.

They're so easy and delicious! I made these since I wanted to eat a lot.

These got all eaten up!! My husband loves them, too.

I posted this as a memo to myself.

Saved

Ingredients

3 servings

2to 3 Japanese leeks
1Red chili pepper (seeded and sliced into thin rounds)
1 tbspOlive oil
Seasonings
1 tbspRice vinegar
1 tbspMirin (or brown sugar)
1 tbspCooking sake
1 tbspWhite soy sauce

Saved

Steps

1

Evenly mix together the seasoning items. Chop the white part of the Japanese leek into 5 cm lengths.
2

Heat oil in frying pan, add leeks, and sauté until browned. Add red chili peppers and seasoning, and simmer until the liquid boils down.
3

When leeks are in season, I make a stock to keep in the refrigerator.
4

They're also great chilled, so I eat these in my daily bento. They're a perfect back-up item.