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Before you jump to Japanese Leek Kinpira recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Healthy eating encourages a feeling of wellness. If we eat more healthy meals and a lesser amount of of the detrimental ones we typically feel much better. A little bit of pizza doesn’t make you feel as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthy foods for snacks between meals. Shopping for goodies can be a difficult task because you have a great number of options. Here are some healthy snacks that can be used when you need a fast pick me up.
Certain foods made from whole grains are fantastic for a quick snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Make the modification from refined products just like white bread to the healthier whole grain alternatives.
A large selection of easy health snacks is easily available. Determining to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to japanese leek kinpira recipe. You can have japanese leek kinpira using 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Japanese Leek Kinpira:
- Get 2 Japanese leek
- Use 1 Aburaage (thick type)
- Use 150 grams Lotus root
- Provide 1/3 Carrot
- Use 100 ml Dashi stock
- You need 1 tsp Sugar
- Prepare 1 heaping tablespoon Usukuchi soy sauce
- Get 1 tbsp Mirin
- Take 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
- Get 1 Red chili pepper (optional)
Steps to make Japanese Leek Kinpira:
- 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.
- Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces.
- 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.
- 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.
- 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.
- If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3.
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