SIMON DALY wrote . . . . . . . . .
We all have the innate knowledge that, where possible, it’s best to avoid processed foods. The conundrum is that much of what we buy is precisely so we don’t have to do any processing ourselves.
As neuroendocrinologist Robert Lustig explains, all food labels should be treated as warning labels. When choosing what to buy, my trick is to identify those products that embody the most time-saving benefits, while at the same time remaining closest to their original form. A surefire way to do this is to find the commodities with the shortest ingredient lists. In doing so, you ensure that any additives are of your choosing.
Farmers markets can be amazing, but they can’t be relied upon for all our needs. For affordable and adaptable ingredients, supermarket chain Gyomu Super can be an unexpectedly valuable resource.
The following recipe uses Gyomu brand “onion saute.” It has only two listed ingredients: pre-sliced onions and vegetable oil — exactly the same as if you were caramelizing onions yourself at home. The soup is a simple version of classic French onion, and topping it with dried and grilled mochi (rice cake), itself a single ingredient product, is a fun twist but can easily be switched out for traditional cheesy croutons.
The Recipe
Serves 4
Cook time: 30 minutes
Ingredients:
500 grams Gyomu onion saute
50 milliliters whisky, brandy or sherry
200 milliliters white wine
50 grams butter
50 grams white flour
1 liter beef stock
Salt and pepper
Dried mochi
Directions:
1. As an optional step: In a medium saucepan, heat onion saute until it gains color, then add the whisky and wine. Deglaze, then turn off the heat.
2. In a large pot, melt the butter and then add the flour. Cook until starting to lightly color.
3. Add the beef stock one ladle at a time to make a smooth, thickened liquid, then add the onion mixture from above, stirring to combine. If you did not brown the onions in step 1, add them now with the wine and whisky.
4. Stirring occasionally, simmer for at least 10 minutes — longer boiling will bring the flavors together.
5. Cut the dried mochi into small cubes and grill until they start to color and puff. Serve these mochi croutons on top of the soup with some chopped parsley for a touch of green.
Source: The Japan Times