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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- Cut the white part of Tokyo Negi into 2 inch lengths and make an incision lengthwise.
- Remove the soft green core. Keep the soft green core for other cooking.
- Stack up the white part of Tokyo Negi.
- Cut the white part thinly into ulienne strips.
- 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.
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.