Negidare: Japanese Green Onion Sauce Recipe and Usage
When you think of a versatile sauce that matches well with foods like meat, fish, vegetables, and tofu, what comes to mind?
Although there are several multi-purpose sauces widely used in Japan, including “Ninniku Shoyu (にんにく醤油)“, that reminds me of “Negidare (ねぎだれ)”.
Negidare is a simple sauce that Japanese home cooks sometimes make at home.
Its name is composed of 2 words, “Negi (ねぎ)” meaning green onion or scallion in Japanese, and “Dare (だれ)” that refers to a Tare.
So the main ingredient in this sauce is green onion.
Negidare is easy to make like this.
- First, chop green onion’s white part into small pieces.
- Then combine them with a mixture of seasonings such as soy sauce, vinegar, and sesame oil. That’s it!
|Mirin sweet cooking rice wine||2|
|Ground sesame seeds||2|
|Black pepper||A little|
Choose one of these and mix all the ingredients well. Then, combine the mixture with finely chopped green onions (the white part).
The resulting Negidare sauce can be preserved for 4 days or 5 in the refrigerator.
Image: Rakuten Recipe
As I mentioned above, Negidare is a kind of multi-purpose sauce. So we use it in various ways.
The green onion sauce goes well with various foods, like cooked meat/fish and cold tofu or Hiyayakko. It can also be used as a dressing for vegetable salads.