From my kitchen in Japan
The sauce left in the container is flavorful enough to reuse in cooking. The chives keep about five days refrigerated, but I prefer to eat them sooner.
Ingredients
- Chinese chives50 g
- Soy sauce50 ml
- Mirin1 tbsp
- Red pepper1 pinch
- Sesame oil1/2 tbsp
How to make it
- Wash the chives, drain thoroughly and wipe dry with paper towels.
- Cut the chives into pieces of the size you prefer.
- Put the chives in a lidded container with soy sauce, mirin, sesame oil and red pepper. Refrigerate for about 12 hours before eating.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro