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How To Julienne Leeks (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 Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing as you see in the picture above.

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    5 from 1 vote
    Braised Pork Belly (Kakuni) #recipe | Easy Japanese Recipes at
    How To Julienne Leeks (Shiraga Negi)
    Prep Time
    10 mins
    Total Time
    10 mins

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

    Course: How to
    Cuisine: Japanese
    Keyword: green onion, negi
    Author: Namiko Chen
    1. 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.

      Shiraga Negi 1
    2. For white parts, make an incision lengthwise and remove the soft green core. Keep all the green part for other cooking.

      Shiraga Negi 2
    3. Open up and stack the white part of negi.

      Shiraga Negi 3
    4. Cut the white part thinly into thin julienned strips.

      knife cutting shiraganegi
    5. 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.

      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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