Macrobiotic Miso Onions

1. 1

   Cut the onion vertically into 4 sections, and then horizontally into 3 sections.

2. 2

   Cut the kabocha into 3-cm cubes.

3. 3

   Add just enough water to a pot to cover the bottom.

4. 4

   Add the onions and a pinch of salt.

5. 5

   Clover with a lid and heat on medium heat.

6. 6

   Once it comes to a boil, reduce to low heat and slowly simmer.

7. 7

   When the onions become half-translucent, add the kabocha, and place the miso on top of the onions in the center.

8. 8

   Allow it to simmer without mixing.

9. 9

   When the water reduces and the miso starts to submerge into the water gently mix everything together.

10. 10

    If there's still a lot of water left cook it off without covering with a lid.

11. 11

    When there's only a little water remaining, add the sesame seeds.

12. 12

    Mix everything together and it's complete.

13. 13

    I used chickpea miso this time.

14. 14

    It's a sweet and delicious miso.

15. 15

    I checked with the Kushi Institute as to what miso they were using.

* Per serving · 4 servings · Values may vary.

No additional tips available.