Recipe by JustJanS
Tomoko's mum Toshiko sent me 3 new cookbooks. They are written in Japanese, so Tomoko and I are going to slowly translate the recipes we want to make-here is the first one! Prep time doesn't include cooling the leeks.
Top Review by Latchy
These patties have a very delicate flavour and the sauce the same. I must admit I like a bit more oomph and would proably use some fresh coriander next time. I served these for brunch with a daikon radish & carrot salad. It was only enough for 2 served this way.
- 1 leek, shredded finely
- 1 tablespoon vegetable oil
- 4 large eggs, lightly beaten
- 1 pinch salt
- 2 tablespoons sesame oil
- 1 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
Directions See How It's Made
- Stir fry the leek in the 1 tablespoon of oil until a little softened.
- Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
- Add the cornstarch mix to this, and stir until it thickens.
- Set aside.
- Place the leeks, eggs and pinch of salt in a bowl and mix.
- Heat half the sesame oil in a large frypan over medium high heat.
- Using half the mix, form 4 patties in the pan.
- Cook until golden, turn over cook until golden and cooked through.
- Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
- Divide between 4 plates, and serve with the sauce spooned over.