Spicy Negi (Japanese Leek Ramen Topping)
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Prep Time
5 mins
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Additional Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Cuisine
Japanese
Spicy Negi (Japanese Leek Ramen Topping)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 Japanese leek white part, naganegi
- ½ tsp chili bean sauce (tobanjan)
- ½ tsp chicken bouillon powder Chinese-style, granules
- 1 tbsp sesame oil toasted
- 1 pinch salt
- 1 pinch black 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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