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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir fry the leek in the 1 tablespoon of oil until a little softened. | 2. Cool. | 3. Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil. | 4. Add the cornstarch mix to this, and stir until it thickens. | 5. Set aside. | 6. Place the leeks, eggs and pinch of salt in a bowl and mix. | 7. Heat half the sesame oil in a large frypan over medium high heat. | 8. Using half the mix, form 4 patties in the pan. | 9. Cook until golden, turn over cook until golden and cooked through. | 10. Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix. | 11. Divide between 4 plates, and serve with the sauce spooned over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1		shredded	54.29	12.5935	1.335	0.267
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
egg	4		beaten	286.0	1.44	25.12	19.02
salt	1	pinch		-	-	-	-
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
water	1	cup		0.0	0.0	0.0	0.0
rice vinegar	1	tablespoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.