Japanese Leek Kinpira Recipe

Name: Japanese Leek Kinpira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Japanese leek; 1 Aburaage (thick type); 150 grams Lotus root; 1/3 Carrot; 100 ml Dashi stock; 1 tsp Sugar; 1 heaping tablespoon Usukuchi soy sauce; 1 tbsp Mirin; 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil; 1 Red chili pepper (optional)

Servings: persons

2 Japanese leek
1 Aburaage (thick type)
150 grams Lotus root
1/3 Carrot
100 ml Dashi stock
1 tsp Sugar
1 heaping tablespoon Usukuchi soy sauce
1 tbsp Mirin
1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
1 Red chili pepper (optional)

1
Peel the lotus root and slice into 2mm half moons.
2
Cut into quarters if it is large.
3
Soak in a bowl of water with a little vinegar (not listed) for 10 minutes.
4
Rinse well and drain in a sieve.
5
Slice the Japanese leek diagonally.
6
Cut the carrot into thin strips.
7
Cut the aburaage in half lengthwise, and slice into 2-3mm pieces.
8
Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute.
9
Once the Japanese leek is tender, add the lotus root and fry a bit more.
10
Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan.
11
Stir-fry and simmer over high heat.
12
Turn off the heat when the cooking sauce is almost completely cooked off.
13
Sprinkle 1/2 teaspoon of sesame oil and stir.
14
Then it's done.
15
This dish tastes even better if you let it cool down to absorb the flavor.
16
Cook in the evening and it will be a great lunch box filler the next day.
17
If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Japanese leek, 1 Aburaage (thick type), 150 grams Lotus root, 1/3 Carrot, and more.

Yes, Japanese Leek Kinpira falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Leek Kinpira

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