Japanese Negi Leek Patties Recipes

JAPANESE 'LEEKS' WITH MISO-MUSTARD

Steps:

• Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
• In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
• Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.

JAPANESE NEGI (LEEK) PATTIES

Steps:

• Stir fry the leek in the 1 tablespoon of oil until a little softened.
• Cool.
• 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.