Japanese Negi Leek Patties Recipes

Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don't skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.

Provided by Bren

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

Nutrition Facts : Calories 151.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 352.3 mg, Sugar 1.9 g

• Ingredients

Tomoko's mum Toshiko sent me 3 new cookbooks. They are written in Japanese, so Tomoko and I are going to slowly translate the recipes we want to make-here is the first one! Prep time doesn't include cooling the leeks.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Nutrition Facts : Calories 197.8, Fat 15, SaturatedFat 3, Cholesterol 186, Sodium 367.7, Carbohydrate 8.7, Fiber 0.5, Sugar 4.3, Protein 7.1

• Ingredients

Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.

Provided by David Tanis

Categories     brunch, dinner, lunch, quick

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

• Ingredients

We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

• Ingredients