葱油
negi-yu
ねぎゆ
scallion oil
Technique
Oil infused with scallion greens, usually neutral oil heated and steeped with scallions then strained. An aromatic finish on Tokyo-shoyu and some Sapporo bowls.
More technique terms
- rayu-seiho · chili-oil making
- chushutsu · extraction
- nyukaeki · emulsion
- chiyu · rendered chicken fat
- nimono · braise
- shitayude · pre-boil blanch
Cook with it
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