While browsing the clearance rack in the produce section the other day, I came across a package of Tokyo negi for $1.99. I’ve never tried Tokyo negi but the price has always been prohibitive for me to experiment with (usually about six dollars per pound). The package was at least a pound. There was not a whole lot of visible damage or yellowing of the vegetable except that the stalks and green portions were separated. I was curious for a while about Tokyo negi. Was is like a leek (which I’ve hadn’t had the opportunity to try yet either), or like a giant green onion (which I would know what to do with). In any case, $1.99 is an acceptable price for me even if the dishes were an epic fail.
Tokyo Negi
In scanning through the internet, I came across this article:
http://www.honolulumagazine.com/Honolulu-Magazine/September-2004/Savoring-the-negi/
. Since Tokyo negi could be used similarly to onions and green onions, I decided to eat it with sardines. I used the oil that came with the sardines to braise the Tokyo negi.
Braised Tokyo Negi
A bowl of rice, sardines, and Tokyo negi, a perfect meal.
Yum!
Because the Tokyo negi was purchased on a whim in the clearance section, I had to decide quickly what to do with it. I also wanted to do a clean preparation to focus on the Tokyo negi. Next time, I may add it to shoyu pork. Hmmm, the possibilities.
My only complaint is that the Tokyo negi is a bit more fibrous that onions, kind of got stuck in my braces. A minor annoyance.
Have a good weekend.
Enjoy.
The Mouse.
