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Before you jump to Japanese Leek Kinpira recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.
Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Selecting healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a difficult task because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.
While searching for a convenient nutritious snack, don’t forget about yogurt. Sometimes people elect to eat yogurt over a nutritious lunch which is not the best idea. You can not beat yogurt any time it comes to a nutritious snack though. It is a protein-rich supply of healthy vitamins and minerals. Yogurt is easy for the physical body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Yogurt combines perfectly with nuts along with seeds. It’s an easy way to reduce sugar while still enjoying a delicious snack.
A large variety of instant health snacks is easily available. Choosing to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to japanese leek kinpira recipe. You can have japanese leek kinpira using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Japanese Leek Kinpira:
- Provide 2 Japanese leek
- Prepare 1 Aburaage (thick type)
- Take 150 grams Lotus root
- Take 1/3 Carrot
- Take 100 ml Dashi stock
- Provide 1 tsp Sugar
- Take 1 heaping tablespoon Usukuchi soy sauce
- You need 1 tbsp Mirin
- Take 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
- Use 1 Red chili pepper (optional)
Instructions to make Japanese Leek Kinpira:
- Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve.
- Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces.
- Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more.
- Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done.
- This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day.
- If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3.
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