I always have these tempura crumbs and scallions in the freezer, just like the abura-age.
I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them.

Instead of tempura crumbs, you can use abura-age (deep fried tofu).
I recommend using the soft green inner core of the scallion as is, rather than freezing it.
If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo