Negidare: The Green Onion Sauce Recipe and Uses
When you think of the 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 versatile sauce that Japanese home cooks sometimes make at home. Actually, the name is composed of 2 words, “Negi (ねぎ)” meaning green onion or scallion in Japanese, and “Dare (だれ)” that refers to a sauce, so the main ingredient in the Japanese sauce is green onion.
Basically, the Japanese green onion sauce, Negidare is really easy to make like this; First, chop the white part of the green onion into fine pieces, and then combine them with a mixture of seasonings such as soy sauce, vinegar, and sesame oil. That’s it!
For those of you who want to know the proper mixing ratio of seasonings to make tasty Negidare sauce, here I will share 2 examples from the official website of Kikkoman and the Japanese recipe site Nadia.
|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 to 5 days 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, say, as a sauce for boiled or fried meat (fish), and as a dressing for vegetable salads. Also, the green onion sauce goes perfectly with cold tofu or Hiyayakko.