20 Delicious Japanese Leek “Negi” Recipes to Try at Home

Japanese leeks, known as “negi,” are versatile ingredients that add a delightful depth of flavor to many dishes. Whether you’re stirring them into soups, tossing them in salads, or using them as a savory topping, negi brings a unique twist to your meals. Dive into these easy and tasty recipes that showcase this beloved staple from Japanese cuisine!

Miso Soup with Negi

Miso soup with negi is a comforting dish that showcases the delicate flavors of Japanese cuisine. The miso base creates a rich, savory broth, while the negi, or Japanese leek, adds a delightful crunch and subtle sweetness. This soup is simple to make and perfect for warming up on a chilly day.

With just a few ingredients and minimal preparation, you can enjoy a bowl of this nourishing soup in no time. It’s a staple in many households and can be customized with additional ingredients like tofu or seaweed for extra texture and flavor.

Ingredients

• 4 cups dashi broth
• 2 tablespoons miso paste
• 1 cup sliced negi (Japanese leek)
• 1/2 cup cubed tofu
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Chopped green onions for garnish

Instructions

1. Heat the dashi broth in a pot over medium heat until it begins to simmer.
2. Add the miso paste to a small bowl and mix with a ladleful of the hot broth to dissolve it. Then stir the miso mixture back into the pot.
3. Incorporate the sliced negi and tofu into the soup, letting them cook for about 5 minutes until the negi is tender.
4. Add soy sauce and sesame oil to the pot. Stir well and taste; adjust seasoning as needed.
5. Serve hot, garnished with chopped green onions.

Negi Tempura

Negi Tempura is a delightful dish that highlights the sweetness of Japanese leeks, known as negi. When deep-fried in a light, crispy batter, they become irresistibly crunchy, making for a unique appetizer or snack. The combination of textures from the tender leek and the airy batter offers a satisfying bite that’s both savory and slightly sweet.

This recipe is quite simple to make, perfect for both experienced cooks and beginners. With just a few ingredients, you can create a dish that impresses at any gathering or serves as a delicious treat for yourself.

Ingredients

• 4-5 Japanese leeks (negis), trimmed
• 1 cup all-purpose flour
• 1/2 cup cold water
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Vegetable oil for frying
• Your favorite dipping sauce (like tentsuyu or soy sauce)

Instructions

1. Prepare the Leeks: Cut the negi into 6-inch pieces and rinse them to remove any dirt. Pat them dry with a paper towel.
2. Make the Batter: In a mixing bowl, combine the flour, baking powder, salt, and cold water. Stir until just mixed, leaving some lumps for a light texture.
3. Heat the Oil: In a deep pan or pot, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
4. Fry the Leeks: Dip each piece of negi into the batter, letting the excess drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Cook for about 2-3 minutes, or until golden brown and crispy.
5. Drain and Serve: Once cooked, remove the tempura and let it drain on paper towels. Serve warm with your favorite dipping sauce.

Negi Pancakes with Soy Dipping Sauce

Negi pancakes are a delightful dish that showcases the subtle sweetness and savory flavor of Japanese leeks, or negi. These pancakes are simple to make and perfect for a snack or appetizer. The crispy edges and soft center pair beautifully with a soy dipping sauce, creating a dish that’s both comforting and satisfying.

For those who enjoy a blend of textures and flavors, these pancakes are a must-try. They’re light yet hearty, making them a versatile addition to any meal. Whether you’re hosting friends or just treating yourself, these negi pancakes will impress!

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 cup finely chopped negi (Japanese leeks)
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for frying)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions

1. Mix the Batter: In a bowl, combine the flour, water, chopped negi, and salt. Stir until you have a smooth batter.
2. Heat the Pan: Heat a skillet over medium heat and add a little vegetable oil.
3. Cook the Pancakes: Pour a ladleful of the batter into the skillet, spreading it into a circle. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes. Repeat with the remaining batter.
4. Prepare the Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar, and sesame oil.
5. Serve: Plate the pancakes warm with the soy dipping sauce on the side, ready to be enjoyed!

Negi and Pork Stir-Fry

Negi and Pork Stir-Fry is a delightful dish that showcases the savory combination of tender pork and fresh leeks. The negi adds a mild, onion-like flavor that perfectly complements the richness of the pork. This dish is not only delicious but also quick and easy to prepare, making it a great choice for weeknight dinners.

The stir-frying technique ensures that the ingredients retain their vibrant colors and crunch, while the simple seasonings enhance the natural flavors without overwhelming them. It’s a satisfying meal that can be served on its own or over rice for a heartier option.

Ingredients

• 300g pork tenderloin, thinly sliced
• 4-5 stalks of negi (Japanese leeks), chopped
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Marinate the Pork: In a bowl, combine sliced pork with soy sauce, sake, salt, and pepper. Let it marinate for about 15 minutes.
2. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Cook the Pork: Add the marinated pork to the skillet and stir-fry until cooked through, about 3-5 minutes.
4. Add Negi: Toss in the chopped negi and continue stir-frying for another 2-3 minutes until the leeks are tender.
5. Finish with Sesame Oil: Drizzle sesame oil over the stir-fry, give it a quick toss, and serve hot.

Grilled Negi with Sesame Oil

Grilled Negi, or Japanese leeks, bring a smoky, savory flavor that is delightful and satisfying. The grilling process enhances their natural sweetness while the addition of sesame oil adds a rich, nutty depth that complements the leeks perfectly. This dish is incredibly simple to prepare, making it a great choice for both quick weeknight dinners and more elaborate gatherings.

The charred texture and vibrant color of the grilled negi not only make for an appealing presentation but also elevate any meal. They work beautifully as a side dish or a topping for rice, adding a layer of flavor that’s hard to resist. If you’re seeking a fresh and easy way to enjoy negi, this recipe is just what you need!

Ingredients

• 4-5 stalks of Japanese leeks (negi)
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. Trim the roots and dark green tops of the negi, leaving about 6 inches of the white and light green parts.
3. In a bowl, mix sesame oil, soy sauce, salt, and pepper. Brush this mixture over the negi generously.
4. Place the negi on the grill, cooking for about 3-4 minutes on each side, or until they are tender and have nice grill marks.
5. Remove from heat and sprinkle with sesame seeds before serving.

Negi Ramen Topping

Negi, or Japanese leeks, add a delightful crunch and a slightly sweet flavor to ramen dishes. They’re a fantastic topping that not only enhances the taste but also elevates the visual appeal of your bowl. Using negi in ramen is a simple way to bring freshness and a bit of umami to your meal.

This recipe for negi ramen topping is quick and easy, making it a great addition to your weeknight dinners or any cozy noodle night. With just a few ingredients and minimal prep, you can create a flavorful topping that complements your ramen perfectly.

Ingredients

• 1 bunch of negi (Japanese leeks)
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• Chili flakes (optional)

Instructions

1. Prepare the Negi: Clean the negi by rinsing under cold water. Trim the roots and remove any tough outer layers. Slice them thinly at an angle.
2. Heat the Oil: In a skillet over medium heat, add the sesame oil. Once hot, add the sliced negi and sauté for 2-3 minutes until they start to soften.
3. Add Flavor: Pour in the soy sauce and rice vinegar, stirring well to coat the negi. Season with salt, pepper, and chili flakes if you prefer some heat. Cook for another minute.
4. Serve: Remove from heat and let cool slightly. Top your ramen with the sautéed negi before serving for a burst of flavor.

Negi and Tofu Salad

This Negi and Tofu Salad is a refreshing and light dish that combines the distinct flavor of Japanese leeks with the creamy texture of tofu. It’s a simple recipe that showcases the freshness of its ingredients, making it a delightful addition to any meal or a satisfying stand-alone dish.

The salad is not only easy to prepare but also offers a beautiful balance of flavors. The negi adds a mild onion-like crunch, while the tofu brings a soft, comforting element. Tossed together with a light dressing, this salad is perfect for a quick lunch or as a side dish at dinner.

Ingredients

• 1 cup firm tofu, cubed
• 1 cup Japanese leeks (negi), finely sliced
• 2 cups mixed greens (such as spinach or arugula)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Prep the Tofu: Pat the tofu dry with paper towels and cut it into small cubes.
2. Mix the Dressing: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger.
3. Combine Ingredients: In a large salad bowl, add mixed greens, negi, and tofu. Drizzle the dressing over the salad and toss gently to combine.
4. Season: Taste and add salt and pepper if needed.
5. Serve: Enjoy immediately, or chill in the refrigerator for a refreshing treat later!

Negi Rice Bowl

The Negi Rice Bowl is a delightful dish featuring tender leeks, known as negi in Japanese, paired perfectly with fluffy rice and topped with sunny-side-up eggs. This simple recipe is all about fresh flavors and comfort, making it an ideal choice for a quick lunch or dinner.

The combination of caramelized negi and the richness of the eggs creates a satisfying meal that’s both hearty and healthy. Plus, it’s easy to whip up in just a few steps, perfect for busy weeknights.

Ingredients

• 2 cups cooked white rice
• 1 cup leeks (negis), chopped
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions

1. Prepare the Rice: Cook the white rice according to package instructions and set aside.
2. Sauté the Leeks: In a skillet, heat the vegetable oil over medium heat. Add the chopped leeks and sauté until they are tender and slightly caramelized, about 5-7 minutes.
3. Fry the Eggs: In a separate pan, fry the eggs sunny-side-up, seasoning with salt and pepper to taste.
4. Assemble the Bowl: In serving bowls, place a scoop of rice, top with the sautéed leeks, and finish with a fried egg on top.
5. Drizzle soy sauce over the dish and sprinkle sesame seeds if desired. Serve warm and enjoy!

Negi Omelette

If you’re looking for a simple and delicious way to enjoy Japanese leeks, a Negi omelette is a fantastic choice. This dish combines the delicate flavor of negi with fluffy eggs, creating a light yet satisfying meal. The sweet, mild taste of negi complements the richness of the eggs, making it a perfect breakfast or light dinner option.

This omelette is not only easy to prepare but also customizable. You can add other ingredients like cheese, tomatoes, or your favorite herbs to enhance the flavor even further. It’s quick to whip up, so whether you’re in a hurry or just in the mood for something comforting, this recipe is sure to please.

Ingredients

• 3 large eggs
• 1/2 cup finely chopped negi (Japanese leeks)
• 1 tablespoon soy sauce
• 1 tablespoon milk
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• Chopped green onions, for garnish

Instructions

1. In a bowl, whisk together the eggs, soy sauce, milk, salt, and pepper until well combined.
2. Stir in the chopped negi, ensuring they are evenly distributed.
3. Heat the vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture, tilting the pan to spread the eggs evenly.
4. Cook for about 2-3 minutes or until the edges start to set. Gently lift the edges with a spatula to let uncooked eggs flow underneath.
5. Once the bottom is set but the top is still slightly runny, carefully fold the omelette in half. Cook for an additional minute, then slide it onto a plate.
6. Garnish with chopped green onions and serve hot.

Negi Chashu Pork

Negi Chashu Pork is a deliciously tender and flavorful dish that showcases the unique taste of Japanese leeks, known as negi. The pork is braised to perfection, absorbing all the rich flavors of soy sauce, mirin, and sake. With its slight sweetness and savory undertones, this dish is not only satisfying but also quite simple to prepare, making it a great choice for any home cook.

Pairing the succulent slices of chashu with the aromatic negi adds a freshness that enhances the overall experience. Whether served over rice or as part of a ramen bowl, Negi Chashu Pork is bound to impress your family and friends with its delightful flavors.

Ingredients

• 1 lb pork belly
• 1 medium leek (negi), chopped
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• Salt and pepper to taste

Instructions

1. Prepare the Pork: Season the pork belly with salt and pepper. Heat sesame oil in a pan over medium heat. Sear the pork on all sides until golden brown.
2. Make the Braising Liquid: In a bowl, mix soy sauce, mirin, sake, sugar, garlic, and ginger.
3. Braise the Pork: Pour the braising liquid over the seared pork in the pan. Add the chopped negi, cover, and simmer on low heat for about 1.5 hours until tender.
4. Slice and Serve: Allow the pork to cool slightly, then slice it into thin pieces. Serve it warm, garnished with additional negi if desired.

Negi and Mushroom Risotto

Negi, or Japanese leeks, add a subtle sweetness and depth to a creamy mushroom risotto. The combination of earthy mushrooms and mild, slightly sweet negi creates a comforting dish that’s perfect for any occasion. It’s simple to make, and with just a few fresh ingredients, you can whip up a bowl of rich flavor that feels like a warm hug.

This risotto highlights the delicate balance between the leeks and mushrooms, resulting in a dish that’s not only satisfying but also visually appealing. It’s an ideal meal for both weeknights and gatherings with friends, showcasing the versatility of negi in the kitchen.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup white mushrooms, sliced
• 1/2 cup negi (Japanese leek), chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a saucepan, warm the vegetable broth over low heat and keep it simmering.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
3. Add Mushrooms and Negi: Stir in the sliced mushrooms and chopped negi. Sauté for another 5 minutes until the mushrooms soften.
4. Cook the Rice: Add Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted. Pour in a ladle of the warm broth and stir until absorbed.
5. Continue Adding Broth: Repeat this process, adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 20 minutes.
6. Finish the Dish: Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Serve hot and enjoy!

Negi and Spinach Curry

Negi, or Japanese leek, brings a unique flavor to this comforting curry. The blend of spices and the earthy taste of spinach create a delightful combination that warms the soul. This recipe is not only tasty but also simple to prepare, making it a perfect choice for a weeknight dinner.

The rich, creamy texture of the curry pairs wonderfully with rice or naan, and the addition of negi adds a subtle sweetness that balances the spices. You’ll find that this dish is a great way to enjoy the health benefits of spinach while indulging in a satisfying meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 Japanese leeks (negi), sliced
• 2 cups fresh spinach, washed and chopped
• 1 medium potato, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• Salt and pepper to taste
• Cooked rice or naan, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
2. Add the sliced negi and diced potato to the pot, cooking for about 5 minutes until they start to soften.
3. Stir in the curry powder and mix well, allowing the spices to toast for a minute.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
5. Finally, add the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
6. Serve hot with cooked rice or warm naan.

Stuffed Negi with Miso

Stuffed Negi with Miso is a delightful dish that showcases the unique flavor of Japanese leeks. The rich, savory miso filling complements the tender negi beautifully, creating a balance of textures and tastes. It’s simple to make, making it a great option for both weeknight dinners and special occasions.

This recipe is not only tasty but also a fun way to incorporate more vegetables into your meals. The sweet and mild flavor of negi pairs perfectly with the umami of miso, making it a satisfying dish that everyone will enjoy.

Ingredients

• 4-6 Japanese leeks (negis)
• 3 tablespoons miso paste (white or red)
• 1/2 cup cooked rice (short-grain preferred)
• 1/4 cup finely chopped mushrooms
• 1/4 cup finely chopped carrots
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Chopped green onions for garnish

Instructions

1. Prepare the Leeks: Cut the negis in half lengthwise and gently scoop out some of the inside to create space for the filling.
2. Make the Filling: In a bowl, mix miso paste, cooked rice, chopped mushrooms, chopped carrots, soy sauce, and sesame oil until well combined.
3. Stuff the Leeks: Fill each half of the negi with the miso mixture, pressing down gently to ensure it’s packed in.
4. Cook: Place the stuffed negi in a steamer and steam for about 15-20 minutes until the leeks are tender.
5. Serve: Remove from the steamer, garnish with chopped green onions, and enjoy warm!

Negi Soba Noodle Salad

Negi Soba Noodle Salad is a refreshing dish that brings together the unique flavor of Japanese leeks, or negi, with the satisfying texture of soba noodles. This salad is light yet filling, making it a perfect option for lunch or a light dinner. The combination of tender noodles, crunchy vegetables, and a savory dressing creates a delightful taste that’s both simple and satisfying.

What makes this recipe even better is how easy it is to prepare. With just a few ingredients and minimal cooking time, you can whip up a delicious meal in no time. Whether you’re experienced in the kitchen or just starting out, this salad is approachable and quick to make, ensuring you won’t spend all day cooking.

Ingredients

• 8 ounces soba noodles
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 cup chopped negi (Japanese leeks)
• 1 cup diced red bell pepper
• 1/2 cup shredded carrots
• 2 tablespoons sesame seeds
• Green onions, chopped for garnish

Instructions

1. Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions until tender. Drain and rinse under cold water to cool.
2. Prepare the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and sugar until well combined.
3. Combine the Salad: In a large mixing bowl, combine the cooled soba noodles, chopped negi, diced red bell pepper, and shredded carrots. Pour the dressing over the salad and toss gently to mix.
4. Serve: Transfer the salad to a serving dish and sprinkle with sesame seeds and chopped green onions before serving. Enjoy your refreshing Negi Soba Noodle Salad!

Negi Udon Stir-Fry

Negi Udon Stir-Fry is a delightful dish that showcases the unique flavor of Japanese leeks, or negi. This recipe combines chewy udon noodles with vibrant veggies, creating a comforting meal that’s both flavorful and satisfying. The sweetness of the negi and the savory sauce bring everything together in a way that feels just right.

This stir-fry is super simple to make, ideal for a quick dinner on a busy weeknight. Plus, you can customize it with your favorite vegetables or proteins for added variety. Let’s get cooking!

Ingredients

• 8 oz udon noodles
• 2 tablespoons vegetable oil
• 1 cup sliced negi (Japanese leek)
• 1 bell pepper, diced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the udon noodles according to package instructions. Drain and set aside.
2. Sauté the Vegetables: Heat vegetable oil in a large pan over medium heat. Add the negi, bell pepper, and carrot. Sauté for about 5 minutes until the vegetables are tender.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Combine Everything: Add the cooked udon noodles to the pan. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through. Season with salt and pepper to taste.
5. Serve: Garnish with chopped green onions and enjoy your delicious Negi Udon Stir-Fry!

Negi and Seafood Hot Pot

Negi, or Japanese leek, adds a delightful flavor to any dish, especially in a warm, comforting seafood hot pot. This recipe combines the gentle sweetness of negi with a variety of seafood, making it both hearty and light. It’s simple to prepare, perfect for gatherings or cozy nights in.

The blend of fresh seafood with the aromatic broth creates a satisfying meal that is full of umami. With minimal effort, you can enjoy a bowl of this hot pot that warms you from the inside out.

Ingredients

• 1 large negi (Japanese leek), sliced
• 1 lb (450g) mixed seafood (shrimp, scallops, and fish fillets)
• 4 cups dashi broth (or any seafood broth)
• 1 cup tofu, cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Optional: sliced mushrooms and bok choy

Instructions

1. Prepare the Broth: In a large pot, combine the dashi broth, soy sauce, mirin, and sesame oil. Bring it to a gentle simmer.
2. Add Negi and Seafood: Stir in the sliced negi and let it cook for about 5 minutes. Then, add the mixed seafood and tofu, cooking until the seafood is opaque and cooked through.
3. Season and Serve: Taste the broth and adjust with salt and pepper as needed. If using, add mushrooms and bok choy for the last few minutes of cooking. Enjoy hot, served with rice or noodles on the side.

Negi and Bean Sprout Stir-Fry

Negi, or Japanese leeks, paired with crunchy bean sprouts create a simple yet satisfying stir-fry that’s perfect for any weeknight meal. The sweet, mild flavor of the negi complements the crisp texture of the bean sprouts, making each bite enjoyable. This dish is not only quick to prepare but also packed with nutrients, giving you a delicious way to enjoy your vegetables.

Stir-frying these ingredients allows them to maintain their freshness while absorbing the savory flavors of soy sauce and sesame oil. Plus, it comes together in just about 15 minutes! Serve it over rice or noodles for a complete meal that’s light yet filling.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup Japanese leeks (negis), sliced
• 2 cups bean sprouts
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the sliced negi and stir-fry for about 2 minutes until fragrant.
3. Stir in the bean sprouts and continue to cook for another 2-3 minutes, just until they begin to soften.
4. Pour in the soy sauce, sesame oil, and sugar, stirring to combine well. Allow to cook for an additional 1-2 minutes.
5. Season with salt and pepper to taste before removing from heat.
6. Serve hot over cooked rice or noodles. Enjoy!

Negi-infused Dashi Broth

Negi-infused dashi broth is a delightful Japanese staple that brings a rich, umami flavor to any dish. The subtle sweetness of leeks complements the savory essence of dashi, making it a comforting base for soups and stews. Plus, it’s simple to make, requiring just a few ingredients and minimal effort!

This broth is not only flavorful but also versatile. You can enjoy it as a warm soup, use it as a base for noodle dishes, or incorporate it into various recipes. With the fragrant notes of negi and the depth of dashi, this broth is sure to elevate your meals.

Ingredients

• 4 cups water
• 1 piece kombu (dried kelp), about 4 inches
• 1 cup bonito flakes
• 1 medium negi (Japanese leek), sliced
• Salt to taste

Instructions

1. Combine water and kombu in a pot. Let it sit for about 30 minutes to allow the kombu to soften.
2. Place the pot over medium heat and slowly bring to a simmer. Remove the kombu just before the water starts to boil.
3. Add the bonito flakes and sliced negi to the pot. Allow it to simmer for about 5 minutes.
4. Strain the broth through a fine mesh sieve, discarding the solids. Season with salt to taste.
5. Use the broth immediately for your favorite dishes or store it in the refrigerator for up to a week.

Negi Pickles

Negi pickles are a delightful way to enjoy the unique flavors of Japanese leeks. This quick and simple recipe combines the mild onion taste of negi with a tangy pickling brine, creating a crunchy side dish that’s perfect for enhancing any meal. The pickles are not only tasty but also add a pop of color to your plate.

Making negi pickles at home is straightforward and requires just a handful of ingredients. You can enjoy them as a snack, a sandwich topping, or a flavorful addition to rice dishes. Let’s dive into the recipe!

Ingredients

• 4-5 Japanese leeks (negi), cleaned and cut into 4-inch lengths
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons salt
• 1 teaspoon soy sauce
• 1 tablespoon sesame seeds (optional)

Instructions

1. Prepare the Brine: In a saucepan, combine rice vinegar, water, sugar, salt, and soy sauce. Heat over medium until the sugar dissolves. Remove from heat and let it cool.
2. Pack the Leeks: Place the cut negi into a clean, sterilized jar. If using sesame seeds, sprinkle them between the layers of leeks.
3. Add the Brine: Pour the cooled brine over the leeks, ensuring they are fully submerged. You can use a weight or a small plate to keep them down if necessary.
4. Seal and Refrigerate: Tightly seal the jar and refrigerate for at least 24 hours before enjoying. The flavors will develop even more over a few days.
5. Serve: Enjoy your negi pickles as a side dish, topping, or snack!

Negi Pizza with Japanese Flavors

Negi Pizza brings a delightful twist to traditional pizza by incorporating the fresh, mild flavors of Japanese leeks, known as negi. This dish combines the delicate sweetness of negi with savory toppings, creating a unique culinary experience that excites the palate. It’s not only flavorful but also simple to make, making it a fun option for weeknight dinners or casual gatherings with friends.

The pizza features a crispy crust topped with gooey cheese, succulent shrimp, and fresh negi, all harmoniously blended with hints of soy sauce and other Japanese seasonings. This fusion of flavors will surely impress anyone who tries it, all while being easy enough to whip up any day of the week!

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1 cup mozzarella cheese, shredded
• 1 cup cooked shrimp, chopped
• 2-3 stalks of negi, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Olive oil for drizzling

Instructions

1. Prepare the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
2. Roll Out the Dough: On a floured surface, roll out the pizza dough to your desired thickness and shape. Transfer it to a baking sheet or pizza peel.
3. Add the Base: Drizzle a little olive oil on the dough and spread it evenly. Sprinkle garlic powder and dried oregano for extra flavor.
4. Layer the Toppings: Evenly distribute the mozzarella cheese over the base. Add the chopped shrimp and sliced negi on top.
5. Mix the Sauce: In a small bowl, combine soy sauce and sesame oil. Drizzle this mixture over the pizza for a touch of umami.
6. Bake the Pizza: Carefully place the pizza in the oven (or on the preheated stone). Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Serve: Remove from the oven, let it cool for a moment, slice, and enjoy your Negi Pizza with Japanese flavors!