Fried Leek in Piping Hot Tempura Broth

Name: Fried Leek in Piping Hot Tempura Broth
Cuisine: Japanese
Ingredients: 4 strips of bacon, cut in half lengthwise; ¼ cup potato starch; Vegetable oil for frying; ¼ cup daikon oroshi (grated daikon radish); ¼ cup daikon oroshi (grated daikon radish); 1 tablespoon grated ginger; 1⅓ tablespoons mirin (sweet cooking wine); 1⅓ tablespoons mirin (sweet cooking wine); 1 cup dashi (fish stock); 1 cup dashi (fish stock); 2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce); 2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce); 2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce); 2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce); ¾ tablespoon shoyu (soy sauce); ¾ tablespoon shoyu (soy sauce); 4 leeks, cleaned and cut into 2-inch-long pieces, discarding the green tops; ¾ tablespoon sugar

Age-dashi riiku

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Slow-braised leeks American-style is one of my favorite wintertime vegetable dishes. Here I treat the leek in the Japanese way: boiled, fried, and served in a hot tempura broth. The broth removes the oiliness, at the same time adding wonderful flavor to the sweet leek. Grated daikon radish is an essential accompaniment to this dish.

Ingredients

Asia
Japan
Side dish
Winter

Ingredients

Method