Whole Onion in Dashi Broth

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for two servings

2 piece  /  MEDIUM YELLOW ONION
3 cup /  DASHI BROTH
1 1/2  /  SOY SAUCE
1 pinch  /  SEA SALT

KAIWARE SPROUTS for garnish
KARASHI MUSTARD for garnish

  1. Peel the onions and cut crosswise at the bottom halfway through. (see the ref photo)
  2. Mix soy sauce and mirin in broth. Submerge the onions almost half way with dashi mixture with cut side down in a pot.
  3. Cover with lid. Simmer over low to medium heat until they get soft all the way through. About 1 -1.5 hr. Turn over the onions along the way.
  4. Serve hot with kaiware on top and mustard to the side.
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notes:

  • A cast-iron pot like Staub works nicely.
  • Since it is a very simple dish, home made dashi is recommended.
  • Kaiware sprouts are baby daikon radish. They have a nice peppery kick. Mustardy and peppery arugula can be a good substitute.
  • Karashi mustard is a spicy Japanese mustard made of oriental mustard seeds. Alternatively try fresh ground pepper.

adopted from Kubara Honke Group post on 5/24/2010

vegetableAyumi Ostrowskionion, dashi broth, hearty, new classic, vegetable 001