Negi Oil
For most great bowls of ramen, chefs take the time to make a flavored oil that is combined in the bowl with the soup and the tare seasoning. Scallions are an acceptable substitute for Japanese negi. The flavor is very similar, though the texture is ever so slightly different. By cooking them in oil, we create an aromatic oil that adds another layer of complexity to our ramen.
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Servings: 1 cup
Calories: 25kcal
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Ingredients
- 1½ cups lard pork fat or vegetable oil
- ¼ cup scallions roughly chopped, green parts only
Instructions
- In a medium saucepan, heat the lard over medium heat to melt it.
- Add the scallions and cook for a few minutes, stirring, until they turn light brown.
- Take the pan off the heat and strain the negi oil into a container.
- Discard the scallion pieces.
- Store in an airtight container in the refrigerator for up to 6 months.
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Notes
You can make garlic oil in the same way, substituting ¼ cup of
roughly chopped garlic for the scallions.
roughly chopped garlic for the scallions.
Nutrition
Serving: 1cup | Calories: 25kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 184mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2960IU | Vitamin C: 24mg | Calcium: 143mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.