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Ingredient
Soy Sauce Marinated Egoma Leaves (Kennip)
Introduce
Chef :
cookpad.japanSoy Sauce Marinated Egoma Leaves (Kennip)
I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!
Ingredient
Food ration :
50 servings
50
Egoma Leaves
100 ml
Soy sauce
2 tbsp
Sake
40 ml
Water
1 tbsp
Sugar
1 tbsp
Umeboshi essence (optional)
1 1/2 tbsp
Sesame oil
2 tbsp
Grated garlic
1 tsp
Grated ginger
5 tbsp
Finely chopped Japanese leek
Cooking instructions
* Step 1
Wash the egoma leaves and pat dry off one by one.
* Step 2
Add soy sauce, sake, and water to a pot. As soon as it begins to boil, transfer it to a bowl. Add the remaining ingredients and mix. This completes the yangnyeom!
* Step 3
Layer 4-5 egoma leaves and hold the stem as you dip them into the yangnseom. After they have been coated, place in a container.
* Step 4
As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
* Step 5
After placing each bunch of leaves in the container, spread a little bit of the yangneom and chopped leek, etc. Repeat for each bunch.
* Step 6
The kennip will still have volume right after placing into the container.
* Step 7
After 1 hour it will have less volume and the flavor will have blended in thoroughly!
Note: if there is a photo you can click to enlarge it
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