Monday, April 17, 2017

shin-tamanegi gohan

Untitled I enjoy the television shows that visit farms.

Most times, the farmer's wife has great ideas for using the veggies that they grow.

Like this one...Shin-tamanegi gohan.

In Japan, Spring veggies are tender and sweet.

Shin-tamanegi (literally "new onion") are super tender.

If you are not careful, they will bruise and rot quickly.

Anyway, the show I was watching visited a farm that grows these onions.

The wife made a rice recipe in her rice cooker and put a whole onion in before cooking.

There wasn't a recipe online to try so I ad-libbed, basing what I did for the shoyu butter corn yakionigiri recipe that I use.

Untitled When I made this, I used 1 cup of rice, 1 cup of water and 1 softball sized shintamanegi.

After cooking, the onion is so soft that you can break it up with the shamoji (rice paddle)!

NOTES: If you use a softball sized onion, cook it with 2 cups rice & 2 cups water. If you use a fist sized onion, then 1 cup rice & 1 cup water will do.

The rice gets a little softer than normal because I think the liquid from the onion adds to the cooking water.

This was nice served with steak and also with an oozy egg the next morning.

I didn't season the rice because we enjoy the flavor of the onion as is, but feel free to put salt and pepper to taste when serving.

I know you may not be able to get this type of onion where you are, but if you happen to be in Japan when shin-tamanegi are in season, I hope you will give this a try.

I'm making this again.

4 comments:

Rowena said...

did you catch exactly where these onions are grown? I love those types of shows.

jalna said...

How interesting . . . and weird. LOL!

KirkK said...

That's a pretty big onion Kat!

K and S said...

most are grown on Awaji Island, Rowena, but they are found all over Japan...I think it is the sweet onion variety.

different Jalna, but ono!

really big Kirk!

Take care everyone!
Kat