Recipe : Stir-Fried Japanese Long Green Onion with Jako and Almonds
Looking for a simple Japanese side dish that you can make in just a few minutes? This stir-fried Japanese long green onion with jako (dried young sardines) and almonds is one of those easy dishes that fits perfectly into an everyday Japanese meal.
The long green onion becomes sweet and tender as it cooks, while the jako adds natural umami and a little saltiness. Sliced almonds bring a pleasant crunch and nutty flavor.
Serve it with steamed rice, miso soup, and your favorite main dish for an easy Japanese home-style meal.
What is Jako?
You may have seen both shirasu and jako in Japanese supermarkets and wondered what the difference is.
They come from the same type of tiny young fish, usually sardines or anchovies, but the main difference is how they are processed.
Shirasu is usually boiled in salted water and retains more moisture, giving it a soft and fluffy texture.
Chirimen jako, often simply called jako, is dried further. It has less moisture, a firmer texture, and a more concentrated savory flavor.
For this recipe, I like using jako because its slightly dry texture works especially well in stir-fries.
Ingredients (2–3 servings)
- 1 Japanese long green onion (naganegi)
- 20–30 g chirimen jako
- 2 tablespoons sliced almonds
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon sake
Instructions
1. Cut the Japanese long green onion diagonally into thin slices.
2. Heat the sesame oil in a frying pan over medium heat.
3. Add the long green onion and cook until it becomes tender and lightly golden.
4. Add the sliced almonds and stir-fry briefly until fragrant.
5. Add the jako and mix everything together.
6. Add the soy sauce, mirin, and sake.
7. Continue cooking for another minute or so, until the seasonings lightly coat all the ingredients.
8. Transfer to a small serving dish and enjoy warm or at room temperature.
YUCa’s Tips
Don’t rush when cooking the long green onion.
Giving it a little time in the pan brings out its natural sweetness, which balances beautifully with the salty, savory flavor of the jako.
If you cannot find Japanese naganegi where you live, you can substitute leek or another mild green onion. And if chirimen jako is difficult to find, look for dried whitebait at a Japanese or Asian grocery store.
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