How to Make Shiraga Negi 白髪ねぎ

Add a refreshing taste and presentation with Shiraga Negi, the thin strips of long green onion that we use to garnish ramen and chashu (Japanese braised pork belly). Follow my simple instructions for how to make this classic topping.

Have you seen white thin strips garnished on your favorite ramen? That’s called Shiraga Negi (白髪ネギ) and it’s quite a common topping for ramen and other fatty dishes. It’s very easy to make this garnish at home so you can elevate your ramen with this refreshing topping!

What is Shiraga Negi?

The white part of a Japanese long green onion cut into julienne strips is called Shiraga (white hair) Negi (long green onion) because of its resemblance to white hair. 

Negi – Japanese Long Green Onion

Negi (ネギ)—also known as Naga Negi (“long onion” 長ネギ), Shiro Negi (“white onion” 白ネギ), or Tokyo Negi (東京ネギ)—refers to an allium with a thick and long white stem and hollow green tops.

Negi can withstand long cooking; therefore, it’s great in stews, braises, and soups.

You can find these long green onions at Japanese grocery stores or Korean grocery stores.

How Do You Use Shiraga Negi

Shiraga Negi is always used as a topping on ramen and some of the fattier dishes like Chashu or Kakuni (Braised Pork Belly) to give a refreshing taste.

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How to Make Shiraga Negi (Julienned Long Green Onion Garnish)

4.75 from 4 votes

Add a refreshing taste and presentation with Shiraga Negi, the thin strips of long green onion that we use to garnish ramen and chashu (Japanese braised pork belly). Follow my simple instructions for how to make this classic topping.

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Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 1 batch

Ingredients

  

1x2x3x

• ▢ 1 Tokyo negi (naga negi; long green onion) (you can substitute with a few green onions/scallions)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Cut off the green part of 1 Tokyo negi (naga negi; long green onion) or a few green onions/scallions. Reserve the green part for use in other recipes. We will only need the white part of the negi for this garnish. Next, cut the white part into 3-inch (7.6-cm) pieces.
  
• Make an incision lengthwise and remove the soft green core; reserve it for use in other recipes.
  
• You will only need the white outer layers. Stack the white outer layers of the negi and hold them flat against the cutting board.
  
• Slice the white part of the negi lengthwise into very thin julienned strips. Soak in a bowl of iced water for 10 minutes to remove the bitterness. Drain well. The Shiraga Negi is now ready to use.
  

To Serve

• Garnish your Ramen, Chashu, or Kakuni with Shiraga Negi to give it a refreshing taste and presentation.
  

To Store

• Put it in an airtight container or cover it with plastic and store it in the refrigerator for up to 3 days.

Author: Namiko Hirasawa Chen

Course: How to

Cuisine: Japanese

Keyword: green onion, negi

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