Japanese leeks are not leeks at all but a larger variety of the Welsh onion. Think of them as a giant green onion. They may have a strong onion taste when raw, but once cooked they become sweet and mild. These types of green onions take almost a year to grow.
Pan Fried Japanese Leeks
Easy and quick! Once fried, the Japanese leeks become silky and sweet. Perfect with rice or just as a snack.
1 ea Japanese Leek
2 tbs Mayonnaise
1 tsp Oyster Sauce
1 tbs Bonito Flakes
- Wash Japanese leeks and slice diagonally. Use both white and green parts.
- In frying pan heat mayonnaise and add leeks.
- When leeks become soft, add oyster sauce and bonito flakes.
- Stir to combine sauce with leeks and take off heat.
Chicken Teriyaki with Japanese Leeks
2 Chicken Thigh, Skin On
1 ea Japanese Leek, White Part Only
2 tbs Soy sauce
2 tbs Mirin
2 tbs Rice Wine
½ tsp Grated Ginger
1 tbs Sugar
- Cut chicken thigh and the Japanese leek into bite size pieces.
- In a frying pan, fry chicken (skin side down) until golden brown.
- Turn chicken over, cover pan with lid, and fry other side until golden brown and cooked through.
- Add Japanese leeks and fry until golden brown.
- Add soy sauce, mirin, rice wine, ginger, and sugar.
- Stir until chicken and leeks are well coated with sauce.
- Transfer to serving plate and top with sesame seeds.