Gather all the ingredients.
Chop green part of Tokyo negi into fine rounds.
Tokyo negi: You can substitute negi with leeks, green onions, or mix up with both for the similar flavor and texture.
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 and link to this post as the original source. Thank you.