Negi As A Ramen Topping
The vegetable “negi” is a bit tricky to translate into English. It can be called green onion, scallion, leek, and so on. The reason is that we Japanese refer to all of them, large or small, collectively as “negi”. This can sometimes cause confusion depending on what dish you are making. If you’d like to know more, I’ve got a guide article on negi that you can check out.
In this recipe, I’m using a thick type of negi known as “naganegi”, which is often referred to as the “Japanese Leek”. It has a mild, pleasant flavor and is different from the thinner green onions or scallions. If you don’t have access to Japanese naganegi, you can substitute regular leeks in this case.
Anyhow, I just want to say that these Negi are absolutely amazing in ramen. They add a different texture, pungency, and refreshing touch. In this recipe, I’ll show you how to transform those leeks into a ramen restaurant-like topping in just a few minutes.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Negi Ramen Topping at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
First, grab your leek and cut off the white part. Then, slice it into sections about 5cm (2 inches) long. Carefully slice each of these sections in half lengthwise, stopping when you reach the center.
Peel apart the layers of the leek and discard the core, as it won’t be used in this recipe. Then, lay the outer layers flat on my cutting board and slice them into very thin strips, following the direction of the fibers to get nice, long pieces.
Transfer them to a bowl of cold water with a few ice cubes. let them soak in this ice bath for about 5 minutes.
While the leeks are soaking, combine all the other ingredients for the dish in a separate bowl and set it aside.
After the 5 minutes are up, drain the leeks in a colander and give them a good shake to remove any excess water.
Then add the crisp, cold leeks to the bowl with the other ingredients and mix everything together until everything is nice and combined.
Enjoy this easy topping on your favorite ramen!
Jump to Full Recipe MeasurementsI hope you enjoy this Simple Negi Topping recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Delicious Ramen Topping Ideas
- Ajitama (Soft Boiled Ramen Eggs)
- Easy Menma (Seasoned Bamboo Shoots)
- Spicy Seasoned Bean Sprouts for Ramen
- No-Fuss Oven Baked Pork Chashu
Spicy Negi (Japanese Leek Ramen Topping)
Ingredients
- 1 Japanese leeks (naganegi) white part
- ½ tsp chili bean sauce (tobanjan)
- ½ tsp Chinese-style chicken bouillon powder (granules)
- 1 tbsp toasted sesame oil
- 1 pinch salt and pepper
- ⅛ tsp Japanese chili powder (shichimi togarashi)
Instructions
- Cut the white part of 1 Japanese leeks (naganegi) into 5-6cm pieces (2 inches). Cut lengthways through to the middle and remove the cores.
- Press the layers of negi flat on the chopping board and slice lengthways as thinly as possible.
- Place the shredded negi in a bowl of ice-cold water and soak for 5 minutes.
- Drain and shake thoroughly to remove any excess water.
- Take a mixing bowl and add ½ tsp chili bean sauce, ½ tsp Chinese-style chicken bouillon powder (granules), 1 tbsp toasted sesame oil, 1 pinch salt and pepper and ⅛ tsp Japanese chili powder (shichimi togarashi). Mix thoroughly, then add the negi and mix until evenly coated.
- Serve on ramen or donburi!
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