Appetizer, Herbs (Yakumi), Japanese Authentics, Osouzai, Recipe, Side Dishes, Vegetables, Vegetarian (Shoujin), Yakuzen Cooking
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ex-long Steamed Green Onions | 長時間_下仁田葱蒸し

Have you ever tried steaming green onions for over 48 hours?

Well, this is another chef’s (secret) tip from the chef who taught me the ‘ex-High Steamed Vegetables’.

As an appetizer he served us a small dish which tasted like an white asparagus. White asparagus only comes in season during the spring~early summer season so I questioned him what it was? and he told me that it was simply a ‘green onion (long leaks)’ steamed in low heat for over 48 hours. The type of onions he used was the ‘shimonita negi’ which comes from the Gunma Prefecture in Japan, a seasonal vegetable during the winter.

 

48時間ネギを蒸すしたアペタイザー、、

主人の友人シェフに教えてもらった料理。

最初の何の食感がわからず、ホワイトアスパラガスをコンソメで煮たようなトロトロとした不思議な食感と味。

一言でいうと『美味』。

真似好きのわたしが早速、家で試してみました。

せっかくなら下仁田ネギで計、長時間48時間。

連続では無理無理!ネギの為には徹夜する根性はもうありませぬ。(笑)

 

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Green Onions (下仁田ネギ)

Consomme Powder (コンソメパウダー、ブイヨンでも可)

Black Pepper (粗挽き黒こしょう)

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