Last Updated on February 14, 2021

Oils can be an excellent condiment! When it’s good quality flavored oil, little bit goes a long way. Just a small drop can do magic to brightened up the flavor of dishes. This Scallion Oil [ねぎ油] is so easy to make with a few ingredients. It’s pleasantly fragrant but not too strong! It’s a perfect oil to use for Asian dishes.

Flavoring with Oil

There are some oils that naturally have its own flavor (no added flavor.) For instance, extra virgin olive oil and toasted sesame oil are perfect examples that fall into this category. Extra virgin olive oil has many varieties which offer many different tastes and aroma; spicy, mild, grassy, fruity, and nutty. When it comes to Asian dishes, toasted sesame oil is one of the most commonly used flavored oil!  There are also other kinds which is the flavor-infused oil such as chili oil, lemon oil, truffle oil, just to name a few. Unfortunately, some are flavored with “natural flavor” which nothing about that is natural 🙄 If you are buying flavored oil, make sure that it’s made with real ingredients!

The Flavor of the Scallion Oil 

Do you love the flavor of scallion? We do! While we don’t have any problem eating scallions, sometimes we just want a hint of taste and aroma but not too much after-taste (after-smell) of it…you know what we’re talking about!! That is when this oil comes in handy! It’s not strong but you can certainly smell it in the back of your nose as you savor the taste. Now, the taste is very subtle as well so it doesn’t leave you with kicking scallion breath!

The Ingredients

• 3/4 cup + 1 1/2 tbsp grapeseed oil
• 2-3 scallions, thinly sliced (about 1 cup sliced)
• 1 clove garlic, smashed
• 1/4 tsp red chili pepper flakes

Basically, you will need a couple of key ingredients to make this wonderful oil! We use grapeseed oil but any neutral oil should work! If you like more garlicky flavor and spiciness, feel free to add more garlic and red chili pepper flakes!

How to Cook

It’s very easy! In a small pot, add all the ingredients together then cook it over medium to medium low heat for about 25-30 minutes. Each stove is different so just make sure to keep your eye on it and adjust the heat, if needed, to avoid burning which will make the oil bitter. Then strain to extract the oil. Done! Use immediately or let it cool down completely and store it in an airtight container and keep in the fridge.

How to Use

You can use it both raw and cooked. We like using as a finishing oil for chilled-tofu, grilled veggies, dumplings, noodles and fried rice. It also makes a great salad dressing! As long as you keep it in the fridge, it’s safe to use for 2-3 weeks but of course, the sooner you use the better for the aroma and its taste. If it start smelling odd to you then chances are it’s going bad!! Just use your nose to make the judgement!

Print Recipe

5 from 6 votes

Scallion Oil

This Scallion Oil is so easy to make with a few ingredients. It's pleasantly fragrant but not too strong! Just a small drop can do magic to brightened up the flavor of dishes. It's a perfect oil to use for Asian dishes!

Yield: makes about 3/4 cup

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Sauces & Condiments

Cuisine: Japanese, Japanese Inspired, Vegan, Chinese Inspired

Author: Plant-Based Matters

Ingredients

• 3/4 cup + 1 1/2 tbsp grapeseed oil
• 2-3 scallions thinly sliced (about 1 cup sliced)
• 1 clove garlic smashed
• 1/4 tsp red chili pepper flakes

Instructions

• In a small pot, combine all the ingredients together. Mix.
• Cook it over medium to medium low heat for 25-30 minutes until scallions are lightly brown. Stir occasionally. Keep your eye on it and adjust the heat to avoid burning or being undercooked.
• Strain with a fine-mesh strainer. Reserve the oil and discard the rest.
• Use immediately or wait until completely cools off then transfer to an airtight container. Store in a fridge and use within 2-3 weeks.

Notes

• It’s best consumed as soon as possible when it’s still fresh.
• Store in an airtight container as the oil will oxidize in the open-air environment.

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!