This is less a formal pickle than a quick nira marinade: fresh garlic chives softened just enough by soy sauce and rice vinegar, with sesame oil rounding off the sharp edges. Steffen doubled the dressing, so there is plenty of flavorful liquid left in the container for tofu, rice, eggs or grilled meat.
Ingredients
1/2 bunch nira
2 osaji Soy sauce
2 osaji Rice vinegar
2 kosaji Sesame seed oil
White sesame seeds
Steps
1. Prepare the nira. Wash well, dry lightly and cut into 3–4cm lengths.
2. Make the dressing. Mix soy sauce, rice vinegar, sesame oil and a tiny pinch of sugar if using.
3. Combine. Add nira, turn thoroughly to coat, and sprinkle with sesame seeds.
4. Marinate briefly. Let sit 10–15 minutes. The nira should soften slightly but still look vivid and fresh.
5. Taste and adjust. Because this is a saucier version, it will be assertive. If it tastes too salty or sharp, stir in 1–2 osaji water. Refrigerate after the initial soak.
Cooking Notes
Treat this as both side dish and condiment. Serve a small portion beside a meal, then spoon the extra seasoned liquid over hiyayakko, eggs, rice or grilled chicken. Best eaten within 1–2 days while the nira still has some snap.
Tamagawa Salad 