I am making miso teriyaki salmon for Sunday’s dinner. While I made several pickles I still wanted to have some onions. Daughter Miriam is off onions, so even dishes that I would normally have add onions to I had made them without. The last bag of green onions I had bought had had large white stems (⅜+ inches thick) with very little of the green tops—perfect for grilling.
Karl’s Teriyaki Grilled Green Onions
½ tsp. cornstarch mixed with 1 tsp. water
5-6 large thick stemmed green onions
1. Put the light soy sauce, mirin, dark soy sauce, ginger, and sugar into a sealable quart plastic bag and shake to completely dissolve the sugar.
Note: While it is not really necessary to marinate the green onions, I did soak them in the teriyaki sauce overnight.
2. Trim the green parts of the green onions and cut the white parts into 1½ inch pieces.
Tip: Reserve the green parts for another dish—these may easily be added to a miso soup.
Note: If you are in a hurry, you may put the green onions directly on a skewer and grill them dry.
3. Put the green onions pieces into the sauce and marinate for at least 2 hours.
Tip: Overnight is better.
Note: Overnight the sauce will seep in between the layers of the green onion.
4. Remove the green onions from the sauce and string them on a bamboo skewer.
5. Pour the remaining teriyaki sauce into a small pan and bring it to a simmer.
6. Add the cornstarch slurry to the sauce, and continue cooking until it starts to thicken, about 2 minutes.
7. Grill the onions until they start to blister and brown, about 5-10 minutes.
Tip: Flip the onions half way through the grilling.
Note: How quickly the green onions will cook depends on whether you place them on the hot or cool side of the grill.
8. During the final two minutes of grilling brush the teriyaki sauce over the onions on both sides.
9. Transfer the onions to a bowl and serve warm.