Whole Onions with Miso Sauce
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
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.
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.
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.
Garnish with chopped parsley and serve.
Michio and Aveline Kushi