Red chili pepper (seeded and sliced into thin rounds)
Mirin (or brown sugar)
White soy sauce
Evenly mix together the seasoning items. Chop the white part of the Japanese leek into 5 cm lengths.
Heat oil in frying pan, add leeks, and sauté until browned. Add red chili peppers and seasoning, and simmer until the liquid boils down.
When leeks are in season, I make a stock to keep in the refrigerator.
They're also great chilled, so I eat these in my daily bento. They're a perfect back-up item.
Story Behind this Recipe
I bought a ton of Japanese leeks at the morning market with the mud still on them.
They're so easy and delicious! I made these since I wanted to eat a lot.
These got all eaten up!! My husband loves them, too.
I posted this as a memo to myself.
The white part of the leek is packed with fragrant enzymes that helps improve blood circulation. You can also grill the Japanese leek on the grill or in a toaster oven. I use rice vinegar (Mitsukan brand), but feel free to use your choice of vinegar.