Here is the simple instruction on how to slice Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing as you see in the picture above.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
Here is the simple instruction on how to julienne leeks or Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing.
- 1 Negi (long green onion) (leek or 2-3 green onions)
-
Cut off the green part. We will only need white part for Shiraga Negi. Cut the white part into 2 to 1 ½ inch pieces.
-
For white parts, make an incision lengthwise and remove the soft green core. Keep all the green part for other cooking.
-
Open up and stack the white part of negi.
-
Cut the white part thinly into thin julienned strips.
-
Soak in cold water for 10 minutes to remove bitterness and drain well. Put it in an air-tight container or cover with plastic wrap. We use Shiraga Negi to garnish Chashu, Kakuni, etc.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
