Negi

Also known as green onions, garnish and flavor your dishes with a bright oniony punch! Great chopped up on most any meal, grilled on the barbecue, sauteed into stir frys, in your morning eggs, in dressing and more.

Storage

Store in the fridge, in a damp paper towel if you’d like. Should keep for a week or two! Something fun to try is sprouting the roots in a cup of water- just leave a centimeter or so of the base of the green onion with roots attached in a couple inches of water and enjoy the negi all over again in a couple weeks!

Our Recipes

Kyoto Negi Scallion pancakes - This is a pretty awesome recipe that we got from the Instagram of a Japanese Chef living in Paris during quarantine. You'll need 200g All Purpose flour, 170g boiling water, a pinch of salt, negi, and sesame oil (or duck fat if you have that handy...). Mix flour, salt, and boiling water in a bowl and knead for 10 min. Leave it for 20min covered with clean film. Knead again for 5 min. If its too sticky, add a little bit more flour. Cut the dough in 1/2, stretch the dough roundly, brush sesame oil, sprinkle some sea salt and scallion, roll it up, make a snail from above and flatten. Cook both sides in a pan slowly with sesame oil. Eat with 1 part soy sauce, 1 part rice vinegar dressing. I like to add chili oil. If you want to see pictures of how to make it, look at his Instagram @taksekin.

Hiyayakko (cold tofu salad)- For a simple, refreshing summer meal or side dish, top soft cold tofu with grated ginger, a little soy sauce, and chopped up kyoto negi.

Other Recipes

Negi Miso Sauce: https://www.justonecookbook.com/negi-miso/