Japan
Kumamoto Hitomoji no Guruguru
Kumamoto Hitomoji no Guruguru, adapted from the MAFF regional recipe for Kumamoto. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
The source yields 3–4 portions. Clean the onions, removing roots. Boil in salted water, lowering the firm bases in first, until cooked but still firm. Cool in cold water and drain.
- 2
Fold the bases into roughly 5 cm lengths and wrap the green leaves around them to form bundles. Mix the miso, sugar, vinegar and mirin, and serve as a dressing.
