Spicy Negi is a no-cook Japanese ramen topping of ice-water-crisped leek shreds coated in a toasted sesame and chili bean dressing. It comes together in 10 minutes and adds bright, spicy crunch to any ramen bowl.
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Cut the white part of 1 Japanese leeks (naganegi) into 5-6cm pieces (2 inches). Cut lengthways through to the middle and remove the cores.
Press the layers of negi flat on the chopping board and slice lengthways as thinly as possible.
Place the shredded negi in a bowl of ice-cold water and soak for 5 minutes.
Drain and shake thoroughly to remove any excess water.
Take a mixing bowl and add ½ tsp chili bean sauce (toban djan), ½ tsp Chinese-style chicken bouillon powder, 1 tbsp sesame oil, 1 pinch salt and pepper and ⅛ tsp Japanese chili powder (shichimi togarashi). Mix thoroughly, then add the negi and mix until evenly coated.
Serve on ramen or donburi!
Store dressed negi in an airtight container in the refrigerator for up to 2 days; it softens over time. For best texture, dress the negi just before serving.
Prepare the shredded negi up to step 4 (drained and dried) a few hours ahead and refrigerate. Dress it just before serving to keep the shreds crisp.
Cayenne pepper or red pepper flakes work as substitutes, though they'll have a different flavor profile. Start with half the amount and adjust to taste.
Chili bean sauce (toban djan) is the key flavor base. If unavailable, gochujang or miso mixed with a pinch of chili can approximate the umami-spicy profile, but the taste will differ.
Soaking removes excess moisture and makes the leek shreds crisp and tender. This takes 5 minutes and is essential for the right texture.
Yes. Simply double all ingredient amounts and soak 2 leeks. The 5-minute soak time and mixing method remain the same.
