How To Make Shiraga Negi 白髪ねぎ

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  • Braised Pork Belly (Kakuni) topped with Tokyo negi.

    Here is the simple instruction on how to slice Tokyo Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing as you see in the picture above.

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    Braised Pork Belly (Kakuni) #recipe | Easy Japanese Recipes at JustOneCookbook.com
    How To Make Shiraga Negi
    Prep Time
    10 mins
    Total Time
    10 mins
     

    Here is the simple instruction on how to slice Tokyo Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing.

    Course: How to
    Cuisine: Japanese
    Keyword: green onion, negi
    Author: Nami
    Ingredients
    Instructions
    1. Cut the white part of Tokyo Negi into 2 inch lengths and make an incision lengthwise.
      Shiraga Negi 1
    2. Remove the soft green core. Keep the soft green core for other cooking.
      Shiraga Negi 2
    3. Stack up the white part of Tokyo Negi.
      Shiraga Negi 3
    4. Cut the white part thinly into ulienne strips.
      Shiraga Negi 4
    5. If you want to make Shiraga Negi curly, soak them in cold water for 10 minutes and drain well. Now it's ready for garnishing.
      Shiraga Negi 5
    Recipe Notes

    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.

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