Steps

1. Trim the ends off 2 onions.
   🕒 00:01
2. Cut the onions in half, then into quarters like wedges. Keep the core attached while cutting.
   🕒 00:05
3. Trim the root ends of 30g chives and cut them into 1cm pieces.
   🕒 00:15
4. Heat 1 tbsp vegetable oil in a frying pan over medium heat.
   🕒 00:22
5. Place the onion wedges in the pan and reduce heat to low, grilling them slowly.
   🕒 00:26
6. Once nicely browned, flip the onions and grill until browned on both sides.
   🕒 00:32
7. Once browned on both sides, turn off the heat and transfer the grilled onions to a container.
   🕒 00:38
8. In a pot, combine 100ml water, 2 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), and 1 tbsp sugar, and heat over medium heat.
   🕒 00:52
9. Stir well while bringing to a boil, then simmer for about 1 minute after it boils, then turn off the heat.
   🕒 00:58
10. After turning off the heat, add 1 tbsp vinegar, 50ml soy sauce, and 1/2 tbsp miso. Make sure the miso is fully dissolved to avoid lumps.
    🕒 01:08
11. Next, add grated 5g ginger and 1 clove garlic, and 1 red chili.
    🕒 01:16
12. Mix well, then add 1/2 tbsp white sesame seeds and the cut 30g chives, and mix further.
    🕒 01:23
13. Generously pour the prepared marinade over the grilled onions.
    🕒 01:30
14. Let it cool to room temperature, then marinate to your desired flavor intensity. It's ready!
    🕒 01:33