In a medium saucepan or frying pan, add sesame oil and then negi.
Mix well and bring it to boil. Once boiling, reduce the heat and continue to simmer until the sauce gets thicken.
When you can see the trail at the bottom of the pan when you draw a line with a spatula, it’s done. Transfer the sauce to a sterilized jar.
Negi: You can substitute with both leeks (for the texture) and scallion/green onion (for the flavor).
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.