Cut the whole Japanese leek diagonally into thin slices.
Transfer into a container, and mix with salt and sesame oil. Leave it for about 0.5~1 hour. (I used 2 leeks in the picture.)
When it's wilted, it's done. You can keep it in the fridge for 1~2 days.
It's delicious to serve on top of chicken ham. (Refer to "Recipe ID: 1554511" for the chicken ham.) Serving on a single plate makes it look like a cafe-style dish.
Tear the chicken ham (or steamed chicken), and mix with shichimi spice and white sesame seeds. It's a great way to prepare an easy drinking appetizer.
It's delicious as a garnish on natto and tofu, mixed in pasta, or sprinkled on ramen. It's an all-purpose topping.
Story Behind this Recipe
This is a namul sauce that I make whenever I have a lot of Japanese leeks. I started making it to mix with steamed chicken and chicken ham, or to sprinkle on top of them, but you can use it in many different dishes.
The Japanese leeks become wilted after letting them rest for a while, and they make the sauce soft and thick.