Miso onions, rice trio, with walnut, rosemary and garlic garnish

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ONIONS

2 large onions
2 heaped teaspoons of sweet red miso
8 tablespoons of dashi or water with vegetable bouillon
Another 8 tablespoons of water

Preheat the oven to 180°C.

Peel the onions and cut in half. Place in an ovenproof dish so that the onions don’t touch each other.

Dissolve the miso in 8 tablespoons of water and pour into the baking dish.

Place the onions in the dish, cut side down.

Cook for 30 minutes. Remove from the oven and cover with a thick cloth, letting it sit for 15 minutes before serving.

Mix the ingredients for the miso sauce and coat the onions.


MISO SAUCE

The remaining miso from baking the onions
1 teaspoon vegetable oil
1 teaspoon rice milk
1 teaspoon tamari or soy sauce



RICE TRIO

¼ cup white rice
¼ cup wild rice
½ cup black rice
2 cups water
½ teaspoon salt

The previous night, soak all the rice in water. The next day, strain the rice. Bring two cups of water to a boil. Pour in the rice and salt. Cook covered for 45 minutes. After turning off the heat, leave covered on the stove for ten minutes.




GARNISH

¼ cup walnuts
1 tsp garlic powder
A pinch of salt
1 small branch of rosemary, with flowers if possible

Remove rosemary flowers and set aside.

Puree all remaining ingredients in a hand blender or coffee grinder. Mix in rosemary flowers and garnish the onions and rice.

If the red miso is dark it will be strong tasting, as it has been fermented for a long time. Conversely, if it is lighter in color, the red miso will be sweeter. White miso is even sweeter and the least fermented, as shown by its light color.



Recipe and photograph by FÉLICIE TOCZE


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COLLECTOR'S EDITION 2016