What are the unknown characteristics of the unknown? Recommended recipes to enjoy the taste of spring

What is the difference?

Although Sogogi is a type of green onions, it has different characteristics from ordinary green onions. Of particular note is that the plant is increased by dividing plants because the flowers rarely bloom and no seeds. Because of this characteristic, as its name suggests, Bōgi is known as "Bunko Onion."

Seasonal season and how to choose

Although the market is available almost all year round, it is slightly sensitive to heat, so early spring is especially popular in spring. When choosing, choose one that is not too thick or too thin, but is about the size of a little finger, with a clear contrast between the green and white parts.

Nutritional value and health benefits

The blue part contains a rich carotene. It is also a healthy ingredient that can be expected to be vitamin C and calcium. It is softer and sweeter than onions, making it easy to use in a variety of dishes.

How to boil the food

When cooking a sashimi, we recommend boiling it as is without cutting it. Put in boiling water from the roots to the tips of the leaves along the skin of the pot, cover and steam for 2-3 minutes to boil. After that, instead of taking it out, raise it into a colander and use a fan to cool it down. Boiling this method will maximize the original taste and aroma of the Breakdown.

Recommended recipes

With its unique sweetness and softness, Breegi can be used in a variety of dishes.

Sweet and goat vinegared miso

Ingredients (serves 4, about 130kcal/serves)

• Divide: 100g
• Aoyagi: 100g
• Vinegar miso (kneaded miso, vinegar, melted roast): 5 tablespoons

How to make it

1. Preparation of the Breeding: The Breeding is kept for a long time, and boil it in boiling water with a little salt added from the roots. Once you've thoroughly put it all the way to the tips of the leaves, boil it to your desired level, remove it in a colander, and quickly let it cool down with a fan or something similar.
2. Disclosure Processing: Place the breaking leaves on the cutting board with the tip of the breaking leaves facing right in a single letter horizontally. Use the tip of the knife to remove any slime from left to right, then cut into 2cm lengths. Then squeeze the drain thoroughly.
3. Dispose of the goat: Put the goat in a colander, wash it lightly, and then dip it in boiling water. Remove in cold water, drain and sprinkle with a little vinegar.
4. How to make vinegar miso: Add vinegar and melted miso to the kneaded miso and mix well to make vinegar miso. Mix the Saikyo miso and mirin in 1/3 cup each and 3 tablespoons of sugar, then put them in a small pot and knead over low heat.
5. Mix: Mix the bellfish processed in ① and ③ and the sardines with vinegar miso made in ④. Then serve it in a bowl and you're done.

This "Breakdown and Aoyagoe Vinegar Miso Sweet" is a dish that combines the sweetness of Breakdown and the refreshing taste of Breakdown and the vinegared miso flavor perfectly with the vinegared miso flavor. Enjoy a refreshing and healthy taste that is perfect for your spring dining table.

summary

With its unique nutritional value and taste, Sogi is one of the essential ingredients for Japanese dining tables. Especially during the season, why not try enjoying dishes that make use of the fresh flavor? Use the boiling methods and recipes introduced this time to discover the new charms of Sogigi.