Japanese Negi (leek) Patties
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.
- Ready In:
- 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
- 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.
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Made this without the sauce and doubled the leeks for extra flavour -- was super delicious and reminded me of Chinese spring onion omelettes. After reading the reviews I got round the fiddliness problem by frying the patties in kawaii heart-shaped pancake/omelette tin moulds... if you don't make them too thick they should set easily, otherwise just flip them superfast once the bottom half has set. (Without the mould the mixture is very liquid and will not form into patties, even with twice the amount of leek.) Serving size is a bit too small, I ended up with four small patties only.Reply
I dodn't think that all four eggs were needed for these patties, but I was very wrong. I ended up with leek-and-egg scramble, which was quite good as well. I didn't have time to make the sauce, so I just sprinkled a bit of rice wine vinegar on the top of it and it was quite good. These get 4 stars because I am sure they would be wonderful if I had done it correctly.Reply
I have given this 3 stars just because of the fiddliness of making them. I prepared the sauce and found it quite thin I would have like it to "cling" more to the patties. I found the patties quite difficult to make, I made four by putting a forkful of leeks in the pan but thought I would end up with a lot of egg left so the next batch I made as a big omlette and rolled up. This made it much easier to handle and eat. I think if I were to do this again I would dice rather than shred the leeks.Reply
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