Steps to Prepare Quick Soy Sauce Marinated Egoma Leaves (Kennip)
Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Award-winning Soy Sauce Marinated Egoma Leaves (Kennip). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Soy Sauce Marinated Egoma Leaves (Kennip), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Sauce Marinated Egoma Leaves (Kennip) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soy Sauce Marinated Egoma Leaves (Kennip) is 50 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Soy Sauce Marinated Egoma Leaves (Kennip) using 12 ingredients and 7 steps. Here is how you cook it.
I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!
You can adjust the amount of red chili pepper. You can also adjust the amount of sugar and garlic, so please find your own flavor! Recipe by mayumi
Ingredients and spices that need to be Get to make Soy Sauce Marinated Egoma Leaves (Kennip):
- 50 Egoma Leaves
- 100 ml Soy sauce
- 2 tbsp Sake
- 40 ml Water
- 1 tbsp Sugar
- 1 tbsp Umeboshi essence (optional)
- 1 tbsp Korean red chili pepper powder (Gochugaru)
- 1 1/2 tbsp Sesame oil
- 2 tbsp Grated garlic
- 1 tsp Grated ginger
- 1 tbsp White sesame seeds (whole or grounded)
- 5 tbsp Finely chopped Japanese leek
Steps to make Soy Sauce Marinated Egoma Leaves (Kennip)
- Wash the egoma leaves and pat dry off one by one.
- 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!
- 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.
- As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
- After placing each bunch of leaves in the container, spread a little bit of the yangneom and chopped leek, etc. Repeat for each bunch.
- The kennip will still have volume right after placing into the container.
- After 1 hour it will have less volume and the flavor will have blended in thoroughly!
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