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