A couple of months ago I was requested by a reader to make Negi Miso Sauce. This sauce consists of mainly Tokyo negi onions and miso (Tokyo negi onion resembles a giant green onion, usually over 2 feet long). It tastes a bit salty from the miso, yet sweet at the same time for preservative purposes. For most recipes that use Tokyo negi onion, we normally use the white bottom part of it. However, for this sauce, it’s the opposite and the green top part is used instead. This sauce can be preserved for up to 1 week in the fridge and 2 months in the freezer. If Tokyo negi onions are not available locally, you can substitute them with both leeks (for the texture) and scallion/green onion (for the flavor). Negi Miso is a very handy sauce, similar to pesto sauce for Western cuisine. We use this sauce as a dip for cucumbers and carrot sticks. Other ways to enjoy include spooning a little bit of this paste on top of rice or tofu to provide flavors, and sometimes this can be used as a marinade for fish and meat. I also love smothering this paste on Yaki Onigiri (Grilled Rice Ball). I received many requests for recipes that use both miso and chicken, so I thought you might enjoy this Negi Miso Chicken recipe! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
