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.
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.