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Whole Onions with Miso Sauce

Prep Time

5 min

Cooking Time

30 min





  • 5 to 6 medium-sized onions, peeled and left whole

  • 2 strips of kombu, 6 to 8 inches long, soaked and sliced

  • 2 cups water (approximately)

  • 1 to 1-1/2 Tbsps pureed barley miso

  • 2 Tbsps chopped parsley

  • 2 tsps kuzu


  1. Make 6 to 8 shallow slices in each onion to create a sectional effect. If you slice too deeply, the onions will fall apart. Slicing will cause the onions to open slightly while cooking.

  2. Place kombu in the bottom of a pot and set onions on top of it. Add water to half cover the onions. Place several dabs of puree miso on top of each onion. Cover and bring to a boil. Reduce flame to low and simmer until onions are soft and translucent.

  3. Remove onions and place in a serving dish. Pour remaining liquid, about 1-1/2 cups, over the onions. If too much liquid remains in the pot, thicken it with 1-1/2 to 2 teaspoons kuzu, diluted in a little water. 

  4. Garnish with chopped parsley and serve.


Michio and Aveline Kushi

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