Ingredients for Japanese Negi Leek Patties
- 2 large leeks, thinly sliced (about 2 cups)
- Vegetable Oil
- 2 large eggs, lightly beaten
- Pinch of salt
- 2 tablespoons sesame oil
- Water
- Rice Vinegar
- Sugar
- Soy Sauce
- Cornstarch
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How to Make Japanese Negi Leek Patties
- Heat 1 tablespoon vegetable oil in a large skillet or frying pan over medium heat. Add the thinly sliced leeks and stir-fry until softened, about 5-7 minutes. Set aside to cool completely.
- While the leeks are cooling, prepare the sauce: In a small saucepan, combine soy sauce, mirin, sugar, and sake. Bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch mixture to the simmering sauce, stirring constantly until thickened. Remove from heat and set aside.
- In a mixing bowl, combine the cooled leeks, beaten eggs, and a pinch of salt. Mix gently.
- Heat 1 tablespoon of sesame oil in a large non-stick skillet or frying pan over medium-high heat.
- Divide the leek mixture in half. Form half of the mixture into 4 patties, about 3 inches in diameter.
- Carefully place the patties in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Repeat steps 5-7 with the remaining sesame oil and leek mixture.
- Serve the patties immediately, spooning the prepared sauce generously over each one.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
14g
Carbs
2g
