Negi/Tokyo Onion vs Scallion/Green Onion for Tare sauce

[K8CanCook]

eGullettiers,

 

I am making Tare for 50+ Yakitori skewers, and I have two questions related to the use of Negi vs Scallions:

 

1. What is the delta between Negi/Tokyo Onions, and Scallions/Green Onions in flavor/texture? Is it enough of a difference that I should I fret over the flavor of the Tare? 
2. Assuming I can't get Negi in time or if there is little taste difference, if a recipe is calling for Negi by the gram, do I need to adjust up or down for Scallions, or just apply them evenly to substitute?

 

Geeky responses are welcome, I have two days to put the sauce together.

Edited November 1, 2018 by K8CanCook (log)

[heidih]

I have not cooked with them but I can share that when members in Japan have posted negi seem sturdier than green onions/scallions Scallions appear to have more water content . I would think they are moe on the onion side verus the "greener" edge of scallions. But...not being ngeeky - I wouldn't fret.

[heidih]

Oh here is an older topic that may give you perspective  

 

[AAQuesada]

Mostly they are a lot longer and a bit thicker as well, but the flavor it pretty much the same. They are readily available here in L.A. but if you can't get them I wouldn't worry too much. Just get the biggest scallions you can find

[K8CanCook]

I went with scallions due to time constraints. They held up well, and I only remember two skewers losing their onion. I do want to try this with Negi next time. Here are some pics of the "Negi" and the vegan Tare I served.

[AAQuesada]

You can always go 2 skewers per set of scallions - makes it easier to handle esp if you are grilling