Garlic

Negi (scallion)

Ginger

Negi (Scallion)

I'm pretty loose with the quantities and proportions on this. I basically add enough negi so that it takes up most of the volume. Then add slice garlic and ginger (if using.) More or less garlic and ginger depending on how garlicky and gingery I want it. 

Keep in mind that a ramen bowl usually has between 15mL and 30mL aroma oil. Use that to figure out how much oil you want to be infusing. So if you're making five bowls of ramen at 15mL each, you can use 100-150mL oil. Enough to get you the 75mL you need plus a bit extra. 

You can keep it in the fridge for awhile. I usually make more aroma oil than I need so I end up using some to make eggs and stir-fry and other things.

with optional garlic and ginger

Negi Oil

Owner of Ramen Supply Company operating out of the Philadelphia area. Previously lived in DC, Tokyo, and San Francisco.

Manufactures and distributes Kansui Powder to home cooks and restaurants. Maintains this website! Contact if you have any questions about the Ramen Supply website or Kansui Powders.

Negi Oil

Ingredients

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edwizard

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Negi Oil

Ingredients

Used in these Recipes:

More Content by edwizard

Collections with this Recipe

More Content by
edwizard