Japanese negi patties are savory leek-and-egg fritters pan-fried until golden in sesame oil, served with a tangy-sweet cornstarch-thickened sauce. The standout trait is the contrast between crispy edges and tender leek filling, paired with an umami-forward dipping sauce.
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Stir fry the leek in the 1 tablespoon of oil until a little softened.
Cool.
Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
Add the cornstarch mix to this, and stir until it thickens.
Set aside.
Place the leeks, eggs and pinch of salt in a bowl and mix.
Heat half the sesame oil in a large frypan over medium high heat.
Using half the mix, form 4 patties in the pan.
Cook until golden, turn over cook until golden and cooked through.
Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
Divide between 4 plates, and serve with the sauce spooned over.
Store cooled patties in an airtight container for up to 3 days; reheat gently in a skillet over low heat or in a 300°F oven until warmed through.
Negi is the Japanese word for leek, a mild allium vegetable that becomes tender and slightly sweet when cooked.
Cooling the stir-fried leeks prevents them from cooking the eggs prematurely and helps the mixture hold together better when forming patties.
Cook each side over medium-high heat until golden brown; the eggs should be set and the patties firm to the touch, which takes about 3–4 minutes per side.
Yes, prepare the sauce up to one day in advance and reheat gently before serving; the cornstarch slurry keeps it thickened and stable.
Vegetable oil will work, but sesame oil adds authentic nutty flavor; use it for the patties to preserve the dish's character.
