Negidare is a Japanese green onion sauce combining finely chopped scallion whites with soy sauce, sesame oil, and either mirin or rice vinegar, creating a versatile condiment for grilled meats, fish, cold tofu, and salads.
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Chop the white part of green onions into small pieces.
For the Kikkoman version: Mix soy sauce (ratio 2), mirin (ratio 2), sesame oil (ratio 1), ground sesame seeds (ratio 2), and a little black pepper.
For the Nadia version: Mix soy sauce (ratio 3), rice vinegar (ratio 3), sesame oil (ratio 1), and sugar (ratio 1.5).
Choose one sauce mixture and combine it well with the finely chopped green onions (white part).
Store in the refrigerator for up to 4–5 days.
Serve over cooked meat, fish, cold tofu (Hiyayakko), or use as a salad dressing.
Store negidare in an airtight container in the refrigerator for up to 4–5 days; no reheating needed—serve cold or at room temperature.
The Kikkoman version uses mirin, ground sesame seeds, and black pepper for a slightly sweet, nutty profile. The Nadia version uses rice vinegar and sugar for a tangier, more balanced flavor. Both work well; choose based on your flavor preference.
Yes. Store negidare in the refrigerator for up to 4–5 days in an airtight container. The flavors develop as it sits.
Negidare works with grilled or pan-seared meat and fish, cold tofu (Hiyayakko), vegetable salads, and noodle dishes. It's especially good with fatty cuts of meat.
Either works. White sesame seeds are more traditional and milder. Black sesame seeds add a nuttier, earthier flavor and visual contrast.
Green onion whites are preferred because they're milder and sweeter. Regular onions are too sharp and will overpower the sauce. Stick with green onion whites for authentic negidare.
