Refreshing Marinated Japanese Leeks
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
Refreshing Marinated Japanese Leeks
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
Cooking Instructions
- 1
Blend together the ☆ ingredients in a plastic container or similar.
- 2
Chop the Japanese leek into 4 cm lengths, and using a knife, score the back and front.
- 3
Sauté the leeks in a frying pan over medium-high heat with a small amount of olive oil (not listed). Sauté the other side once it's nicely browned on one side.
- 4
Reduce the heat to low, cover with a lid, and steam cook. Once cooked through, soak the leeks in the marinade from Step 1 overnight. Chill for over 30 minutes in the refrigerator, then serve.
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