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
|Mirin sweet cooking rice wine||2|
|Ground sesame seeds||2|
|Black pepper||A little|
The recommended ratio from Nadia
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.