Japanese Sweets And Leeks Mash Recipes

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JAPANESE SWEETS-AND-LEEKS MASH



Japanese Sweets-and-Leeks Mash image

This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy stew or braise.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Number Of Ingredients 6

1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
12 ounces turnips, peeled and cut into 3/4-inch pieces (about 2 cups)
Kosher salt and freshly ground white pepper
4 tablespoons unsalted butter
2 leeks, white and light-green parts only, coarsely chopped, well washed and drained (2 packed cups)
1 teaspoon sesame oil, plus more to taste

Steps:

  • Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
  • Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
  • Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.

JAPANESE 'LEEKS' WITH MISO-MUSTARD



Japanese 'Leeks' With Miso-Mustard image

Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.

Provided by David Tanis

Categories     brunch, dinner, lunch, quick

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

6 negi (Japanese long onion), about ½-inch diameter, or substitute spring onions or small leeks
1 tablespoon hot Dijon mustard
3 tablespoons brown rice miso
3 tablespoons rice vinegar

Steps:

  • Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
  • In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
  • Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

SAUSAGE & LEEK MASH PIE



Sausage & leek mash pie image

Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd

Provided by Esther Clark

Categories     Dinner, Supper

Time 45m

Number Of Ingredients 10

4 large potatoes , peeled and cut into 3cm chunks
2 tbsp oil
6 pork sausages
1 tbsp plain flour
450ml fresh chicken gravy
150g kale , shredded
3 leeks , finely sliced
½ tbsp wholegrain mustard
2-3 tbsp whole milk
50g smoked or ordinary cheddar , grated

Steps:

  • Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
  • Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
  • Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
  • Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH



Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash image

How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted at high heat, the maitake's texture concentrates to near-porterhouse perfection.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Number Of Ingredients 7

1/4 cup reduced-sodium soy sauce
1 teaspoon grated lime zest, plus 2 tablespoons fresh juice
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods)
1 recipe Japanese Sweets-and-Leeks Mash
Rice seasoning (furikake), for serving

Steps:

  • Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
  • Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
  • Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.

DELIGHTFUL JAPANESE PORK AND LEEK GYOZA



Delightful Japanese Pork and Leek Gyoza image

The Japanese pork and leek gyoza are crunchy, juicy pockets of goodness. Filled with deliciously spiced pork and served with a tasty dipping sauce. Eating one will just not do.

Provided by Aroma and Essence

Time 50m

Yield 6

Number Of Ingredients 16

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
½ teaspoon chili-garlic sauce
2 cups ground pork
½ cup finely chopped leeks, white and light green parts only
2 medium mushrooms, finely chopped
2 cloves garlic, chopped
1 tablespoon Japanese rice wine
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (16 ounce) packages dumpling wrappers
4 tablespoons vegetable oil for frying

Steps:

  • Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
  • Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
  • Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
  • Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
  • Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
  • Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 88.9 g, Cholesterol 69.8 mg, Fat 17.2 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 5.4 g, Sodium 1466.8 mg, Sugar 0.5 g

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