Blend together the ☆ ingredients in a plastic container.
Chop the Japanese leek into 4 cm lengths, and using a knife, score the back and front.
Sauté the leeks in a frying pan over medium-high heat with a small amount of olive oil (not listed). Sauté the other side once it's nicely browned on one side.
Reduce the heat to low, cover with a lid, and steam cook. Once cooked through, soak the leeks in the marinade from Step 1 overnight. Chill for over 30 minutes in the refrigerator, then serve.
Story Behind this Recipe
A marinated Japanese leek dish I had at a veggie restaurant once was so delicious, I came up with my own easy version using ponzu. Since I love leeks, in the winter when they're in season, I make a huge amount and keep a stock of this dish in the fridge.
It's best if you sprinkle a generous amount of Krazy Salt. Use the leftover marinade as dressing for salads or carpaccio.