Poronegi no guriru, nanbansu-zuke / grilled leek in spicy vinegar
A small pickle-like dish. Grilling intensifies the sweetness of leeks, and the mildly spicy vinegar marinade is a nice counterpoint.
<Ingredients>
2 leeks
For nanbanzu marinade
1 tbsp rice vinegar
2 tsp soy sauce
1/2 tbsp sake
1 tbsp dashi
1 red chili pepper (slices)
<Directions>
1.
In a small pot, put all ingredients for nanbanzu marinade and bring to boil. Set aside.
2.
Cut leeks into 3-4 cm, and grill.
Grilling over direct fire is ideal.
Here in the photo, leeks are grilled and steamed in a covered frying pan on medium low to low heat, occasionally turning, until surface is partially brown.
Put leeks in marinade, and soak for 10-20 minutes.
<Notes>
<Ingredients>
2 leeks
For nanbanzu marinade
1 tbsp rice vinegar
2 tsp soy sauce
1/2 tbsp sake
1 tbsp dashi
1 red chili pepper (slices)
<Directions>
1.
In a small pot, put all ingredients for nanbanzu marinade and bring to boil. Set aside.
2.
Cut leeks into 3-4 cm, and grill.
Here in the photo, leeks are grilled and steamed in a covered frying pan on medium low to low heat, occasionally turning, until surface is partially brown.
<Notes>
- Try this with Japanese naganegi onions if you can find them. With naganegi, it would be a good idea to substitute 1/2 tbsp mirin or 1 tsp sugar for sake, because naganegi has a more pungent taste compared to leeks.
- Nanban implies red chili peppers.
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