Vegan Japanese Cuisine: Leeks Marinated with Ponzu & Mustard


Sorry Holly , but I will have to take a (very small) break away from leeks after this article, otherwise Comestiblog will really think I’m leaking from everywhere!

This is a very easy recipe that you can use as an appetizer or on top of freshly steamed rice.
“Ponzu” is a kind of light Japanese sweet rice vinegar based dressing one can use instead of soy sauce with the immediate result of reducing salt intake.

Leeks Marinated with Ponzu & Mustard!

INGREDIENTS: For 2 persons

-Long leeks (Japanese style): 1
-Ponzu: 3 large tablespoons
-Mustard (containg seeds)/You can improvise here and introduce various kinds of mustards, such as cassis mustard and so on!


-Cut the leek in 5~6 cm long pieces

-Fry the leeks in oil of your choice until they change colour a little.

-If you wish to eat it hot, season with mustard and ponzu, saute just a little and serve.

-If you wish to eat it cold, Mix with mustard and ponzu in a bowl, let cool and place in the fridge.

-One can improvise the amount of sauce to one’s liking.
I personally like it served as in above picture.

Simple and healthy!

Please check the new postings at:
sake, shochu and sushi


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