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–+ servings

Spicy Negi (Japanese Leek Ramen Topping)

Prep Time5 minutes
Soaking Time5 minutes
Total Time10 minutes
Author Yuto Omura
Servings 4 servings

Ingredients  

Instructions 

  • Cut the white part of 1 Japanese leek (naganegi) into 5-6cm pieces (2 inches). Cut lengthways through to the middle and remove the cores.
    Two white pieces of Japanese leek (negi) cut through the middle with the cores removed
  • Press the layers of negi flat on the chopping board and slice lengthways as thinly as possible.
    The white part of a Japanese leek (negi) julienned (cut into thin strips) on a wooden chopping board
  • Place the shredded negi in a bowl of ice-cold water and soak for 5 minutes.
    Thin shreds of Japanese leek (negi) soaking in a bowl of ice cold water
  • Drain and shake thoroughly to remove any excess water.
    Thin shreds of the white part of a Japanese leek (negi) drained in a strainer
  • Take a mixing bowl and add ½ tsp chili bean sauce (toban djan), ½ tsp Chinese-style chicken bouillon powder, 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.
    Shreds of Japanese leek coated in a spicy dressing in a mixing bowl
  • Serve on ramen or donburi!
    Spicy Negi (Strings of Japanese leek in a spicy dressing) in a black bowl on a wooden background