Negidare – The easy recipe and How to use the green onion sauce

When you think of the versatile sauce that matches well with meat, fish, vegetables, and tofu, what comes to mind?There are some versatile sauces, including Ninniku Shoyu (にんにく醤油), enjoyed by Japanese, but that reminds me of Negidare (ねぎだれ).

Negidare is an easy-to-make sauce that we sometimes use putting dishes.The sauce name is composed of 2 Japanese words, “Negi (ねぎ)” and “Dare (だれ)”.The former word means green onion and the latter means sauce, so the compound word refers to the green onion sauce familiar to us Japanese.

How to use the green onion sauce, Negidare

Image : Rakuten Recipe

As I wrote above, the Japanese green onion sauce, Negidare is an all-round sauce.For example, we use the sauce for boiled or fried meat and fish and as a dressing for vegetable salads.Some Japanese like to put the onion sauce on cold tofu and eat together.

Easy Negidare recipes 

Image : Cookpad.com

The green onion sauce, Negidare is really easy to make.Just chop the white part of green onion into fine pieces and combine them with a mixture of seasonings, such as soy sauce, vinegar, and sesame oil.

Regarding the ratio of seasonings for the sauce, I want to introduce 2 examples from the official website of Kikkoman, a leading Japanese seasoning company well-known for its soy sauce (Amazon.com), and Nadia, a Japanese recipe site.

The recommended ratio from Kikkoman 

Ingredient Ratio
Soy sauce 2
Mirin sweet cooking rice wine 2
Sesame oil 1
Ground sesame seeds 2
Black pepper A little

The recommended ratio from Nadia

Ingredient Ratio
Soy sauce 3
Vinegar 3
Sesame oil 1
Sugar 1.5

Mix all the seasonings together well and combine the mixture with chopped green onion (the white part).These Negidare sauces can be preserved for 4 to 5 days in the fridge.

Tomo

I'm Japanese living in Niigata Prefecture,Japan.I want to introduce things about Japan,especially unique Japanese products,sightseeing places,my daily life and Japanese culture.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: