Marinated Japanese Leek Salad
If you love Japanese leeks, this recipe is for you! Known to improve blood circulation and help fight colds, Japanese leeks are not only healthy but versatile and delicious, too!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time spent cooling the Japanese leeks and chilling them in the refrigerator.
Ingredients (Serves 3-4)
- 4 Japanese leeks (400 g)
- 4 cm Japanese leek (green part)
- 1 tomato (small)
- 3 tbsp olive oil
- 1 1/2 tbsp rice vinegar
- 1/2 tsp salt
- Pepper, to taste
Cut each Japanese leek into halves or thirds. Finely chop the green part of the Japanese leek. Remove the stem from the tomato and cut it in half horizontally, then remove the seeds and cut into 1cm cubes.
Oil a frying pan with olive oil and place over medium heat, then line up the leeks and cook for about 2 minutes. When they have browned, turn over and cook for another 2 minutes. Cover and reduce the heat to low, then steam-fry for 3-4 minutes, or until tender. Remove from heat and let cool until safe to handle.
Cook the leeks until they brown. It's okay to use the greener parts near the top as well.
Cut browned leeks into easy-to-eat pieces, then place them in an airtight container. Mix together the ingredients for the [Marinade], then pour over the leeks. Add the tomato cubes and the finely chopped leeks, then place the container in the refrigerator for at least 30 minutes to chill.
To store: Will keep for 2-3 days in the refrigerator.