Tender Grilled Negi
The simplest way to enjoy Negi is by grilling it with oil, salt and pepper until delectably tender. Perhaps you have tried this with leeks, which tend to be a bit tougher and more suited to cooking down into soups or sauces. In contrast, Negi will grill quickly to a silky, soft texture with a delicious combination of sweetness and umami.
Negi is traditionally served as part of the Negima Yakitori, which is a skewer that combines chicken thigh and Negi. This is perhaps the easiest and most forgiving variant of Yakitori, which is the Japanese tradition of grilled chicken skewers. These are grilled over binchō-tan (Japanese: 備長炭), the white charcoal grill.
Grilled Negi pairs well with meats such as seared steak, pork chops and, of course, poultry. Here we have the recipe for simply prepared Negi on its own. Once grilled, you can chop them into bite-sized pieces, or perhaps blend for a savory/sweet addition to a sauce or soup.
- Negi, two stalks
- 1 tablespoon olive oil, for brushing
- Salt and black pepper, to taste
- Remove most of the green top to the dividing point, and remove the roots. The blanched (white) portion is the most juicy.
- Heat grill and brush with oil.
- Lay the Negi vertically on the grill, keeping whole, and brush with oil. Sprinkle salt and pepper to taste.
- Allow to cook 2-3 minutes on each side, turning minimally, until browned, soft, and tender. They should cut easily with a sharp knife without any resistance.
- Remove from the grill and cut to use as you'd like. Allow to cool 1-2 minutes before eating!