Marinated Japanese Leek Salad

Japanese leeks have high nutritional value and are known to help fight colds. The allyl sulfide component improves blood circulation and warms up the body to aid in recovery from exhaustion.

Marinated Japanese Leek Salad
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving
Excludes time spent cooling naga-negi long onion until safe to handle and time spent chilling in the refrigerator.

Ingredients (Serves 3-4)

  • 4 Japanese leeks (400 g)
  • 4 cm green part of Japanese leek
  • 1 tomato (small)
  • [Marinade]

    • 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 heat over medium heat, then add the Japanese leek and fry for about 2 min, making sure that it does not pile up and overlap. When they have browned in spots, turn over and fry for another 2 min. Cover and reduce heat to low, then steam-fry for 3-4 min, or until tender. Remove from heat and let cool until safe to handle.


Fry the Japanese leek until it browns. Because the surface of the leek will be fried, it's OK if there is still some green at the end of the white part of the leek.


Cut the fried Japanese leek into easy-to-eat pieces, then place them into an airtight container. Mix together the ingredients for the [marinade], then pour over the fried Japanese leek. Add the tomato and the finely chopped green part of the leek and place the container in the refrigerator for at least 30 min to chill.


To store: Will keep for 2-3 days in the refrigerator.