8 small onions
1/2 teaspoon sea salt
1 1/2 pints (840 ml) water
1 teaspoon miso or yeast extract
1 - 2 tablespoons kuzu or arrowroot, dissolved in a little cold water
4 oz (110 g) chopped, toasted walnuts
1/2 teaspoon sea salt
1 1/2 pints (840 ml) water
1 teaspoon miso or yeast extract
1 - 2 tablespoons kuzu or arrowroot, dissolved in a little cold water
4 oz (110 g) chopped, toasted walnuts
method
1. Cut two slices, at right angles to each other, two-thirds of the way through each small onion. Rotate the onion and cut another slice halfway through two quarters, and repeat for the remaining diagonal.
2. Boil the onions with a little sea salt in the cooking water, until tender, cooking them in batches to prevent overcooking.
3. Drain and cool on a wire rack, then place in a shallow ovenproof casserole.
4. Use the onion stock seasoned to taste and thickened with kuzu or arrowroot, to make the glaze. Form the chrysanthemums by pushing down the onion petals with the fingers. Pour the glaze over them and sprinkle with the chopped, toasted walnuts.
5. Serve hot or cold.
2. Boil the onions with a little sea salt in the cooking water, until tender, cooking them in batches to prevent overcooking.
3. Drain and cool on a wire rack, then place in a shallow ovenproof casserole.
4. Use the onion stock seasoned to taste and thickened with kuzu or arrowroot, to make the glaze. Form the chrysanthemums by pushing down the onion petals with the fingers. Pour the glaze over them and sprinkle with the chopped, toasted walnuts.
5. Serve hot or cold.
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