Negi shiodare yakiniku sauce
「塩だれ」
Negi shiodare (ネギ – Spring onion, 塩 – salt, たれ – dipping sauce ) is a very simple all-purpose yakiniku sauce: it combines chopped scallions, garlic, sesame seeds oil and pepper into a great mix of textures and flavors.
This handy sauce made of negi (also known as Spring onion, Welsh onion or Japanese Bunching Onion) often goes together with fatter meat cuts – such as pork belly slices, beef tongue and chicken thighs.
This is a nice contrasting option to the usually sweet yakiniku sauce. I find negi shiodare particularly very tasty… Reminds me a lot of the typical onion sauce that is often served with Brazilian churrasco – coincidentally, one of my favorite meat sauces!
No idea what to do with this negi shiodare recipe?
Try this one suggestion, as you can see in the video below: put the meat of choice on the grill, wait and flip it once, put the negi shio tare over it, wait again then savor it. Enjoy!
- 50g of negi
- 2tbsp of sesame seed oil
- 1 garlic clove
- 1tsp of salt
- Black pepper
- Grate the garlic.
- Cut the negi in short strips.
- Combine all the ingredients in a bowl. Mix them.
- Serve the sauce.
If you don’t have negi or anything similar, you may replace that ingredient with common onion as well. I suggest parboiling in water beforehand to remove the excess odor.
You can parboil the negi to remove some of its pungency. However, it should not stay more than 30 seconds in boiling water.
Change the garlic amount accordingly to your own taste. You can even remove it from the recipe if you’re not a big fan… I do like garlic so I usually end up using two cloves instead of one.
I recommend adding a lot of black pepper, as it will enhance the flavor of the mixed ingredients.
