Tag Archives: ネギ

Vegan Japanese Cuisine: Leeks Marinated with Ponzu & Mustard

LEEKS-PONZU

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!

RECIPE:

-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!

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Vegan Japanese Cuisine: Leeks & Shiitake Mushrooms

LEEKS-MUSHROOMS

Here is another posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

Leeks and Shiitake Mushrooms!

INGREDIENTS: For 2~3 people

-Shiitake Mushrooms: 6~8 fresh
-Leeks: 2~3 depending on their size. Choose them long and mostly white
-Sesame oil: to taste
-Salt & pepper: to taste
-Soy sauce: to taste

RECIPE:

-Chop the leeks fine and mix with sesame oil in a bowl

-Take the stems off the mushrooms. Sprinkle mushrooms with salt and pepper. Fill with plenty of chopped leeks.

-Bake in oven for 4~5 minutes until they acquire a pleasant colour.

-Season with soy sauce before serving.

NOTE:

You can easily bring variations with chili pepper, Thai sweet and hot sauce, and chopped herbs of any kind!
Eat as soon as out of the oven (with a beer?)

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Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce

LEEKS-MISO

Here is the next posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

This particular recipe can serve as an accompaniment for many things, especially rice!

Leeks & Miso Savoury Sauce!

INGREDIENTS: For one serving
-Leek/green outside layer is best: 2 or 3 layers/chopped very fine
-Garlic: 2 cloves/crushed and finely chopped
-Fresh ginger: same volume as garlic/grated
-Miso (of your choice. I like it fairly strong): 150 g
-Sugar: 2~3 large tablespoons
-Japanese sake (cooking sake is fine): 2 large tablespoons
-Mirin/sweet sake: 1 large tablespoon
-Sesame oil: 1 large tablepoon

RECIPE:
-Heat sesame oil in frypan. Throw in chopped leeks, grated ginger and chopped garlic and sautee over a medium fire.

-Once the leeks are cooked soft, switch off fire. Add miso, sugar, Japanese sake and mirin and mix well.

-Put back onto fire. Taking care not to “boil” it, cook it for a while stirring regularly.

-Pour it inside a glas jar and securely close it. Can be kept safe for up to 2 months.

NOTE:
Choose your leeks as fresh as possible.
Check the sugar for taste.

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Vegan Japanese Cuisine: Leeks & Tofu

LEEKS-TOFU

Since Holly has showed such an enthusiasm for leeks, I had a look in my Japanese recipe notes and came with a mini-series of very simple recipes on leeks that will also please vegans and vegetarians!

As it is also very easy tofu recipe, he “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer should be interested!

Leeks 6 Tofu!

INGREDIENTS: for one hungry person

-Tofu: 1 cho: 250 g
-Leek: 1 (choose it long and thin)
-Salt: a big pinch
-Sesame oil: 2 large tablespoons

RECIPE:

-Take as much water off the tofu as possible.
This can be done by envelopping it into a clean cloth and putting a weight on top.

-Chop the leeks very finely, as much a syo like (the more the better) and drop them into a bowl. Add the salt and sesame oil.
Mix well and delicately pour it on top of the tofu you will have place on a serving plate.
One may season it with a little chili pepper or black pepper.

Eat it with a spoon and have a beer with it!

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Serrano Ham Leeks Gratin

HAM-LEEKS-GRATIN

Spain and France are neighbours. Not so long ago various parts of both countries (Catalunia, Navarra, and so on) were also part of a third country. No wonder that both Nations’ gastronomies cross each other’s paths so often as shown in this recipe simple in concept but sophisticsted in products.

Serrano Ham Leeks Gratin!

INGREDIENTS: For 4 persons
-Leeks: 10 cm long x 8. Choose thick and soft leek.
-Ham: thin slices of Spanish Serrano Ham/150 g
-Cheese: Spanish Manchego or hard ewe cheese/100 g
-Fresh cream: 200 ml
-Salt and pepper (to taste)

RECIPE:

-Poach leeks for 10 miutes in boiling salted water.
During that time, mince half of the ham and grate half of the cheese and drop them in a bowl. Add 2 large tablespoons of fresh cream and mix well.

-Cut the leeks along their length along their length to take their outer layer and extract the white cores. Mince the white cores and mix them with the minced ham and grated cheese.

-Preheat the oven to 5 (180 degrees Celsius).
Spread 1 lage tablespoon of fresh cream over the bottom of an oven dish.
Stuff the outer layers of the leeks with the ham and cheese mixture.
Place them on the bottom of the oven dish. Pour the remining fresh creamover them. Grind pepper over them and bae in oven for 10 minutes.

-Cut the remaining cheese and ham into thin slices. After having cooked for 10 minutes, take the dish out of the oven, olace ham and cheese over the stuffed leeks and put back into oven for a few minutes.
Serve the gratin very hot at once.

Drink a dry white wine with it!

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Vegetables Facts and Tips (8): Leeks

negi-1

Leeks, or “negi” in Japanese, is an almost universal vegetable.
It is used in cuisine at restaurants and homes on all continents and has been recognized for ages as very beneficial plant.

Recent research has demonstrated that it is an effective cure against cold in particular, not only for humans, but for many animals, too.
Some people do not appreciate them because of their pungent smell and taste, but this can be taken care of with a couple of simple steps.

Back home in France, we boil the central part of fat leeks and eat them under the name of “poor man’s asparaguses”!

FACTS:
-Season: leeks can be bought all year round, but the best season is from November to February in the Northern Hemisphere.

-Main beneficial elements: Carotene (green part), Vitamin C (white part), Calcium, Vitamin B1 (beneficial for blood circulation).
It is not only efficient against colds, but also to the stomach and innards health.

TIPS:
-Fatter specimens will have more taste.
-Choose specimen with a “wet” bottom cut.
-If you use large specimen raw in salads, first cut 5=8 cm long sections, then cut them thin lengthwise and leave them some time in clean cold water. The pungency will greatly diminish.
-To chop leeks for cooking, cut them first in 5~10 cm sections, then cut them thin lengthwise and only then chop them crosswise.

VARIETIES:
There are innemurable varieties in the World, but I will introduce here the main varieties encountered in Japan:

negi-senju
“Senju”
The most common and popular variety

negi-hakata-manno-negi
“Hakata Manno”:
A choice specimen raised in Kyushu Island

negi-hime
“Me” or “Hime”:
Could be called leek sprouts,too.
Eaten raw in salads, sushi, finger foods.

negi-ito-negi
“Ito” or Thread Leek, used in the same way as “Me/Hime”.

negi-kositsu-negi
“Koshitsu”, another common and popular variety.

negi-kujo-futo-negi
“Kujo-Futo”:
A choice specimen origintaing from Kyoto.

negi-kujo-hoso1
“Kujo Hoso”. Same as above, but a lot thinner.

negi-riiki
“Riiki”
A short fat specimen popular for “nabe” and soups.

negi-shimonita-negi
“Shimonita”.
A fat variety with a short stem and long leaves. Popular with soupsand “nabe” (Japanese-style pot-au-feu)

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