Special Negi Miso Sauce for Tamago Gohan

There are a few negi miso recipes out there, including a really simple one I use in my yellowtail collar (Hamachi Kama) recipe and shortrib donburi recipe, using just miso and chopped negi scallions. It retains the bite of the scallions since it uses raw spring onions. With ramps, wild onions, and wild garlic now popping out for spring, what better way than to celebrate?

It also comes in more complicated, cooked forms, with distinct flavor profiles depending on how you make it, and can be used for different applications. This one I also really love as a topping for things you eat with rice, and it goes divine in place of soy sauce for Tamago Gohan (Japanese raw egg and rice.) It is delicious with other toppings too, and having a simple jar of this makes a quick breakfast or lunch a breeze in my house.

Mine includes a few more ingredients than the others you can find around, but I also provided a way to make it with a more traditional flavor. It is somewhat similar to my okra miso recipe. It will keep for 2 weeks in the fridge.

A couple shakes of Togarashi pepper powder and I’m in heaven!

Ingredients for Negi Miso Sauce

• 1/2 cup minced scallions or leeks
• 4 cloves garlic, minced (omit for more traditional flavor)
• 1 tablespoon sesame oil (replace with 2 tablespoons vegetable oil for more traditional flavor)
• 1 tablespoon butter (omit for more traditional flavor)
• 1 tablespoon sugar
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 heaping tablespoons white or red miso
• 1 tablespoon soy sauce
• 1 tablespoon water

1. In a saucepan, add sesame oil and butter. Sauté scallions and garlic in the sesame oil and butter mixture on medium heat until just starting to caramelize. About 6 – 7 minutes. Careful not to burn.
2. Combine sugar, miso, soy sauce, sake, water, and mirin into the pot. Mix well and cook until alcohol has burned off.
3. Serve with hot rice and a raw egg, optionally with a couple of shakes of Togarashi pepper powder. You can also use it as a sauce for Japanese barbecue meats.