Japanese Leek

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


  1. Wash Japanese leeks and slice diagonally. Use both white and green parts.
  2. In frying pan heat mayonnaise and add leeks.
  3. When leeks become soft, add oyster sauce and bonito flakes.
  4. Stir to combine sauce with leeks and take off heat.
  5. Serve.

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
Sesame Seeds


  1. Cut chicken thigh and the Japanese leek into bite size pieces.
  2. In a frying pan, fry chicken (skin side down) until golden brown.
  3. Turn chicken over, cover pan with lid, and fry other side until golden brown and cooked through.
  4. Add Japanese leeks and fry until golden brown.
  5. Add soy sauce, mirin, rice wine, ginger, and sugar.
  6. Stir until chicken and leeks are well coated with sauce.
  7. Transfer to serving plate and top with sesame seeds.