Fried Leek in Piping Hot Tempura Broth from The Sushi Experience by Hiroko Shimbo

Name: Fried Leek in Piping Hot Tempura Broth from The Sushi Experience by Hiroko Shimbo
Ingredients: 1⅓ tablespoons mirin (sweet cooking wine); 1 cup dashi (fish stock); 2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce); ¾ tablespoon shoyu (soy sauce); ¼ cup daikon oroshi (grated daikon radish); Vegetable oil for frying; ¼ cup potato starch; 4 strips of bacon, cut in half lengthwise; 4 leeks, cleaned and cut into 2-inch-long pieces, discarding the green tops; ¾ tablespoon sugar; 1 tablespoon grated ginger

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Slow-braised leeks American-style is one of my favorite wintertime vegetable dishes. Here I treat the leek in the Japanese way: boiled, fried, and served in a hot tempura broth. The broth removes t...

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Ingredients

1⅓ tablespoons mirin (sweet cooking wine)
1 cup dashi (fish stock)
2½ tablespoons usukuchi shoyu (light colored soy sauce) or ordinary shoyu (soy sauce)
¾ tablespoon shoyu (soy sauce)
¼ cup daikon oroshi (grated daikon radish)
Vegetable oil for frying
¼ cup potato starch
4 strips of bacon, cut in half lengthwise
4 leeks, cleaned and cut into 2-inch-long pieces, discarding the green tops
¾ tablespoon sugar
1 tablespoon grated ginger