Soy Sauce Marinated Egoma Leaves (Kennip)
Soy Sauce Marinated Egoma Leaves (Kennip)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soy sauce marinated egoma leaves (kennip). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Soy Sauce Marinated Egoma Leaves (Kennip) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Soy Sauce Marinated Egoma Leaves (Kennip) is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have soy sauce marinated egoma leaves (kennip) using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Soy Sauce Marinated Egoma Leaves (Kennip):
  1. Take 50 Egoma Leaves
  2. Make ready 100 ml Soy sauce
  3. Make ready 2 tbsp Sake
  4. Prepare 40 ml Water
  5. Take 1 tbsp Sugar
  6. Take 1 tbsp Umeboshi essence (optional)
  7. Prepare 1 tbsp Korean red chili pepper powder (Gochugaru)
  8. Prepare 1 1/2 tbsp Sesame oil
  9. Take 2 tbsp Grated garlic
  10. Get 1 tsp Grated ginger
  11. Get 1 tbsp White sesame seeds (whole or grounded)
  12. Make ready 5 tbsp Finely chopped Japanese leek
Steps to make Soy Sauce Marinated Egoma Leaves (Kennip):
  1. Wash the egoma leaves and pat dry off one by one.
  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!
  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.
  4. As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
  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.
  6. The kennip will still have volume right after placing into the container.
  7. After 1 hour it will have less volume and the flavor will have blended in thoroughly!

So that is going to wrap this up with this exceptional food soy sauce marinated egoma leaves (kennip) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!