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Spicy Negi (Japanese Leek Ramen Topping)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Additional Time
5 mins
Total Time
10 mins
Servings: 4 servings
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. Press the layers of negi flat on the chopping board and slice lengthways as thinly as possible.
  3. Place the shredded negi in a bowl of ice-cold water and soak for 5 minutes.
  4. Drain and shake thoroughly to remove any excess water.
  5. 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.
  6. Serve on ramen or donburi!