Japanese Bunching Onions à la Grecque—Sort of

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This dish belongs to no country: large white Japanese onions (not Japanese in origin) are poached in so-called Greek-style, turn the silver green of ancient Roman glass, and are napped with an almost-French dressing. While similar to leeks vinaigrette, the Tokyo negi (nebuka) are sweeter, milder, more succulent.

Note that although the cooked vegetable is tender, the fibers resist tidy cross-slicing. For neatness, serve with sharp table knives; or slice lengthwise instead of crosswise as you eat.

Ingredients

    Method