This scallion (or negi) oil provides a mild toasty onion note to an already remarkably layered soup. This can be made with plain vegetable oil or chicken fat if you are feeling adventurous. While it may not seem like much, especially given the ease of this recipe, it adds just the right touch to finish a bowl.
Ingredients
½ cup vegetable oil or rendered chicken fat
1 bunch sliced scallion, whites only
Instructions
- Add scallions and oil to a small saucepan
- Cook gently over medium heat for 10-15 minutes, or until golden
- Remove from heat, allow to cool, strain, use or store for up to six months.