Scallion Oil (Negi Abura)
Fact-checked on paper only. This recipe has not been cooked or tested yet.
Why this works
Negi oil is scallion steeped in warm oil, and ramen suppliers list vegetable oil, chicken fat or lard with optional garlic and ginger [Ramen Supply, not fetched for steps]. The steps here are our own. The ginger is optional. The CDC lumps homemade oils made with garlic or herbs together, so we treat scallion oil with the same short fridge life.
Yield: About 3/4 cup (180 ml) Times: prep PT5M, cook PT10M, total PT15M (ISO 8601)
Equipment
- Small saucepan
- Fine-mesh strainer
- Clean glass jar
Ingredients
- 60 g (about 6 scallions, 1 cup packed) scallion greens, thinly sliced
- 120 ml (1/2 cup) neutral vegetable oil
- 10 g (2 to 3 slices) fresh ginger (optional)
Steps
- Put the scallions, oil and ginger in a saucepan.
- Warm over medium-low heat, stirring now and then, 8 to 10 minutes. The scallions sizzle softly and go from bright green to olive.
- Stop before they turn brown or crisp.
- Cool 10 minutes, then strain for a clear oil, or blend briefly for a chunkier one.
- Pour into a clean jar and refrigerate right away.
What to watch for
- Aggressive bubbling means the heat is too high.
- Dark brown scallions taste bitter.
Storage
- Refrigerate and throw out after 4 days, the CDC's limit for homemade oils with garlic or herbs [CDC]. An earlier draft said 2 weeks; that is dropped.
- Freezing small portions is a reasonable way to keep it longer, but we have no tested figure, so use it within 1 month for quality.
Allergens: None known; watch cross-contact in your kitchen.
Pairs with
Shoyu and shio bowls. Use 10 to 15 ml per bowl.
Sources
- CDC, Botulism prevention (homemade oils with garlic or herbs: refrigerate, throw away after 4 days): https://www.cdc.gov/botulism/prevention/index.html
- Ramen Supply, negi oil (ingredient list only): https://ramensupply.co/recipes/142/Negi-Oil