LeekThree Ways

Leek Three Ways


  • 5 ea. Leeks
  • 500 g Kombu Dashi
  • 20 g Shiro Shoyu
  • 10 g Dark Soy Sauce
  • Kosher Salt, to taste
  • Leek Oil


Remove the outside layer of the leeks, and slice the bottom third of each one into 1-inch rounds. Steam for 4 minutes in a bamboo steamer. Season to taste with Kosher salt when removed from the steamer. Slice the middle portion of each leek into 2-millimeter rounds, and rinse in cold water; drain. Heat the dashi and add the seasonings, but do not boil. Add the middle portion of leeks for 1 minute, and then strain.

To serve, add some steamed leeks to the bottom of a bowl. Add 1 tablespoon of oil, and pour in 200 grams of hot broth.

Chef Matt Kammerer | Harbor House Inn, Elk, California