Deep-fried Negi and Potherb Mustard Green Salad

When you deep-fry negi, it becomes sweet and crispy like fried onion. Pour ponzu soy sauce over it for a refreshing taste.

Deep-fried Negi and Potherb Mustard Green Salad
Photographed by Masaya Suzuki

Recipe by
Masami Kobayashi






Calorie count is per serving

Ingredients (Serves 2-3)

  • 1 naga-negi long onion (100 g)
  • 1/2 bunch potherb mustard greens (100 g)
  • Ponzu soy sauce, as needed
  • 1 tbsp flour
  • Oil for deep frying



Discard the green portion of the negi, then cut the white portion into 5 cm lengths. Make a lengthwise incision to remove the core. Cut the remaining section into fine shreds so that it looks like shiraga–white hair. Sprinkle with 1 tbsp of flour. Chop the potherb mustard greens into bite-size pieces.


Pour vegetable oil into a frying pan to a height of 1 cm. Heat to 160°C. Add the negi and seprate while deep frying for around 5 minutes until light golden brown. Drain.


Plate up the potherb mustard greens. Top with fried negi and serve with ponzu soy sauce.