Roasted marinated onion onions
How to make it
1
Cut off the roots and the green part of the head of the Shimonita onion. Place the frying pan over high heat and pour olive oil over top of the Shimonita onion.
Grill slowly over low heat, then turn it over and over to cook the whole surface. Bake for about 10 minutes, then cover with aluminum foil and cook for another 10 minutes.
2
When the whole green onion is starting to get slurping, turn off the heat and take it out into a tub.
3
Peel the outer skin, slice it vertically to make it easier to eat, and serve in a bowl.
4
Put the seasonings from [A] in a bowl and mix with a whisk.
5
Pour the [4] dressing over the green onions, pour chopped clams and olive oil to your liking.
Ingredients for 2 people
-
- Shimonita Negi
- 2 bottles (approximately 190g)
-
- Olive oil
- 1 tablespoon
-
[A]
- Olive oil
- 1 tablespoon
-
- Lemon juice
- A little
-
- salt
- A little
-
- Balsamic Vinegar
- A little
-
- soy sauce
- A little
-
- Use grated onion
- 1 tsp
-
- For assatsuki
- A little
-
- For olive oil
- A little
