Japanese Style Pasta with Kujo Leek and Pork

Japanese Style Pasta with Kujo Leek and Pork

An easy to eat oil-based pasta recipe with lots of Kujo leek. Mix with grated daikon radish and enjoy.

Ingredients: 1 serving

80 g
Kujo leek (a long, tender type of Japanese leek)
1 stalk
Thinly sliced pork belly
40 g
Enoki mushrooms
1/2 package
Daikon radish
5 cm
● Sake
1 tablespoon
● Soy sauce
1 tablespoon
● Mirin
1 tablespoon
● Sugar
1 tablespoon
● Oyster sauce
1 teaspoon
1 tablespoon
1 tablespoon
Black pepper
To taste
Sesame oil
To taste


1. Bring plenty of water to a boil in a large pot. Add salt and start cooking the pasta. Take it out 1 minute before the specified cooking time on the package.
2. Slice the Kujo leek on the diagonal. Shred the enoki mushrooms with your hands. Cut the pork into bite sized pieces. Grate the daikon radish, and mix the ● ingredients together.
3. Heat some sesame oil in a frying pan. Add the pork, season with black pepper and cook slowly over low heat.
4. When the color of the meat changes, add the ● ingredients and stir fry over low heat.
5. Add the Kujo leek and enoki mushrooms, then add 1/4 cup (50 ml) of the pasta cooking water. Simmer over low heat for about 5 minutes.
6. Add the cooked and drained pasta and ponzu sauce. Mix together rapidly and it's done.
7. You can use regular Japanese leek instead of the Kujo leek, and king oyster mushrooms instead of the enoki mushrooms. If you use king oyster mushrooms, add them to the frying pan with the pork and cook them both together.

Story Behind this Recipe

My husband received a ton of Kujo leeks at his workplace. This is a nutritious recipe that uses a lot of those leeks.