How to Prepare Ultimate Japanese Leek Kinpira

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Before you jump to Japanese Leek Kinpira recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

The kitchen alone offers you many small ways by which energy and money can be saved. It is quite easy to live green, after all. It's related to being functional, most of the time.

We hope you got benefit from reading it, now let's go back to japanese leek kinpira recipe. To cook japanese leek kinpira you only need 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Japanese Leek Kinpira:

1. You need 2 of Japanese leek.
2. Use 1 of Aburaage (thick type).
3. Take 150 grams of Lotus root.
4. Get 1/3 of Carrot.
5. Get 100 ml of Dashi stock.
6. Get 1 tsp of Sugar.
7. Get 1 of heaping tablespoon Usukuchi soy sauce.
8. You need 1 tbsp of Mirin.
9. Provide 1 tsp of to stir-fry, 1/2 teaspoon to sprinkle Sesame oil.
10. Take 1 of Red chili pepper (optional).

Instructions to make Japanese Leek Kinpira:

1. Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve..
2. Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces..
3. Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more..
4. Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done..
5. This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day..
6. If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3..

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