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All-Purpose Japanese Leek and Oil Sauce - Great with Steamed Chicken

All-Purpose Japanese Leek and Oil Sauce - Great with Steamed Chicken

This is a namul sauce made with Japanese leek. It goes well with tofu, natto, salted pork, chicken ham, and steamed chicken.

Ingredients

Japanese leek
1
Coarse salt
1/2 teaspoon
Sesame oil
2 tablespoons
Chicken ham (Recipe ID: 1665611)
1 slice

Steps

1. Cut the whole Japanese leek diagonally into thin slices.
2. 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.)
3. When it's wilted, it's done. You can keep it in the fridge for 1~2 days.
4. 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.
5. 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.
6. 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.