Ajillo with Japanese Leek and Nagaimo
Ajillo with Japanese Leek and Nagaimo

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ajillo with japanese leek and nagaimo. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ajillo with Japanese Leek and Nagaimo is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Ajillo with Japanese Leek and Nagaimo is something that I have loved my entire life. They’re nice and they look fantastic.

Great recipe for Ajillo with Japanese Leek and Nagaimo. Everybody in my family loves ajillo so I often make this. We like normal leeks but we can't get them in Japan, so use Japanese leeks instead.

To begin with this particular recipe, we must prepare a few components. You can have ajillo with japanese leek and nagaimo using 10 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Ajillo with Japanese Leek and Nagaimo:
  1. Get 250 ml Extra virgin olive oil (look at Step 14)
  2. Get 1 bulb Garlic (peel each clove/ look at Step 16)…A
  3. Take 50 cm long Japanese leek (cut into 4 to 5-cm lengths)
  4. Prepare 5 cm long Nagaimo (peel and slice into 1 cm thick half rounds or quarter rounds if it is large)
  5. Take 1 Red chilli (sliced)…B
  6. Take 3 to 4 Anchovy fillets…B
  7. Prepare 1 Natural Salt (or Krazy Salt) …C
  8. Prepare 1 Oregano…C
  9. Get 1 Black pepper
  10. Make ready 1 Italian parsley (other herbs or none)

I love ajillo made with poireau (garden) leeks, but since they're difficult to find in Japan, I use Japanese leeks instead, and enjoy mixing in other ingredients, too. This Japanese leek and dried tomato ajillo is very popular, so I decided to post the recipe. We like normal leeks but we can't get them in Japan, so use Japanese leeks instead. I like to combine the Japanese leeks with other ingredients in ajillo dishes.

Instructions to make Ajillo with Japanese Leek and Nagaimo:
  1. Put A ingredients into a cold frying pan. Place over a low heat. Cook slowly until the garlic and Japanese leek infuse their flavour into the oil.
  2. When the bottom parts of the garlic and Japanese leek soaked in oil are golden brown, turn over. If they are not cooked evenly, swap the positions.
  3. After turning over Step 2, add the B ingredients. Cook slowly over a low heat. Anchovies are going to melt down slowly.
  4. When the garlic and nagaimo are tender, turn the heat off. Stir quickly and check the taste. Season with the C ingredients.
  5. [Additional note] Even if you use the same amount of anchovies, the amount of salt which the ingredients will absorb differs according to the timing at which you add the anchovies.
  6. According to one user, you can season the ajillo by adding a little chopped anchovies along with the C ingredients in Step 4.
  7. When it tastes the way you like, add the Italian parsley and bring back to the boil quickly.
  8. Sprinkle with coarsely ground black pepper and serve while very hot. Serve with French baguette.
  9. I love this sweet and soft Japanese leek. Japanese leek is a staple ingredient for my ajillo dishes.
  10. You won't believe how tender and fluffy the nagaimo will be…for ajillo, I prefer nagaimo to potatoes.
  11. Usually you add chopped garlic to ajillo but I like it with them as whole cloves because they will be fluffy and tasty. It is a great combination with anchovies.
  12. I usually serve ajillo in the same dish I cooked with. Or you can make a large batch and divide into small ramekins. You can use any dishes you like to serve this.
  13. For ajillo with Japanese leek, dried tomatoes and seafood in a 10 cm pot. Look at this recipe to know the resultant quantity you will make. - - https://cookpad.com/us/recipes/147338-ajillo-with-japanese-leek-and-dried-tomatoes
  14. [Additional note] The amount of olive oil in Step 1 is suitable for a 20-cm grilling pan, and this covers half of the 2 cm in diameter Japanese leek.
  15. By adding the nagaimo later in this recipe, plenty of oil will be left in the resultant dish as in the profile photo. Add more oil if you like.
  16. If you add more oil, add more anchovies too.has more oil. Adjust the amounts accordingly… - - https://cookpad.com/us/recipes/147338-ajillo-with-japanese-leek-and-dried-tomatoes
  17. I used whole cloves of garlic but use chopped garlic if you prefer. If so, reduce the amount to 2 cloves.

They are rather unique combinations, but you can make this dish with the us. Nagaimo is one of my favorite Japanese vegetables and with the perpetual popularity of Japanese cuisine, nagaimo continues to gain more visibility in the West. It is a Japanese yam that, unlike other yams which can only be eaten cooked, can be eaten either cooked or raw. Nagaimo is also known as Chinese yam, Korean yam, Japanese mountain yam or is sometimes referred to as yamaimo. Nagaimo is a root vegetable from the family Dioscoreaceae.

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