 Serves 4, vegan |
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I used spring (green) onions in the picture but it works particilarly well with small or baby leeks. Ginger and soy sauce go perfectly with the subtle onion flavours. You can use this as a general recipe for cooking root vegetables. |
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Ingredients 2 bunches baby leeks 400ml ( nearly 2 cups) water 1 thumb of ginger 2 tbsp soy sauce 2 tbsp mirin |
Trim the leeks and place them in a shallow pan. Add the water, soy and mirin and bring it
to the boil. Allow it to simmer slowly and then grate the ginger on a fine grater. Squeeze
thje juice from the ginger pulp into the cooking liquor and discard the pulp. Simmer for 15 to 20 minutes until the moisture has almost disappeared. Serve the hot onions and pour over any sauce from the pan. |
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