In Japan, \u306d\u304e have various types with different methods to serve, while there is only “Spring Onion” in English.<\/p>\n
\u306d\u304e is usually refer to winter big long ones, size and color similar to leek, but taste and shapes are different. Winter is the season, if it is good, it is juicy and sticky, even leak juice when cutting of any parts. In Japan, \u306d\u304e have various types with different methods to serve, while there is only “Spring Onion” in English. \u306d\u304e is usually refer to winter big long ones, size and color similar to leek, but taste and shapes are different. … Continue reading
\n\u713c\u304d\u30cd\u30ae<\/strong> – cut white part of \u306d\u304e to 5cm long, grill until surface is all black, peel of the first layer before add to \u3060\u3057 sauce (all a bit of \u3060\u3057dashi pack\u3001\u9152sake\u3001\u307f\u308a\u3093mirin\u3001\u7802\u7cd6sugar\u3001\u91a4\u6cb9soy sauce, make it caramel first, turn a bit bitter, can add water if its too thick, it looks soy sauce caramel, and taste a bit sweet)
\n\u30cd\u30ae\u8c46\u8150<\/strong> – We made this in the small red ceramic pot, which could go on fire straight. Boil \u3060\u3057\u3001\u307f\u308a\u3093\u3001\u9152\u3001\u7802\u7cd6\u3001cutted \u306d\u304ewhite and green together, for around 1 hour, take \u306d\u304e out, and put whole box of tofu in the left over \u3060\u3057 soup for around 5-10 minutes, put back the \u306d\u304e, and leave in small candle fire when serving. Serve with rock salt (we use lemon rock salt that mommy made herself). After had \u306d\u304e and \u8c46\u8150, juice can be mix with rice and make a very good \u96d1\u708a, yummy.
\n\u84b8\u3057\u91ce\u83dc<\/strong> – Probably only in winter when \u306d\u304e is very good. “Boil” \u306d\u304e and \u4eba\u53c2 carrot in pot with \u8c46\u8150 in small pot, and simmer without water. \u306d\u304e is very juicy and sweet, so would make lots of juice after. Serve with sea salt and \u30dd\u30f3\u9162 ponzu.<\/p>\n","protected":false},"excerpt":{"rendered":"