Steps

1. Before cooking, prepare the fresh onion.
   🕒 00:16
2. Peel the fresh onion. Cut off the top and use a knife to hollow out the core at the bottom. [Key Tip!] Don't press too hard with the knife; rotate the onion as you hollow it out.
   🕒 00:31
3. Use a knife to peel off any remaining skin.
   🕒 00:56
4. Place the prepared fresh onion, top-side down, in a small pot.
   🕒 01:12
5. Pour 1 pinch of salt and 300cc of dashi broth (or 300cc of water with 1 tsp Hondashi dissolved) into the pot.
   🕒 01:24
6. Place the pot over medium heat.
   🕒 01:48
7. Once the broth boils, reduce the heat to slightly below low.
   🕒 01:58
8. Cover with parchment paper or a drop lid. [Key Tip!] A drop lid distributes the broth evenly and automatically removes scum.
   🕒 02:07
9. Spoon some of the broth over the fresh onion.
   🕒 02:25
10. Cover and simmer for 20 minutes. [Key Tip!] Slow simmering with minimal liquid maximizes the fresh onion's sweetness and umami.
    🕒 02:33
11. In a separate small pot, combine [A] 2 tbsp of miso, 2 tbsp of sugar, 2 tbsp of cooking sake, and 1 tbsp of mirin.
    🕒 02:38
12. Place over low heat and whisk while warming to evaporate the alcohol and dissolve the miso without lumps.
    🕒 03:00
13. Once the miso is fully dissolved and the alcohol has evaporated, the miso sauce is ready.
    🕒 03:15
14. After simmering for 20 minutes, remove the lid. If there's not enough liquid, add a little water to prevent burning.
    🕒 03:23
15. Remove the drop lid and flip the fresh onion over. [Key Tip!] Use a spoon or ladle to gently flip the onion without crushing it, ensuring even cooking.
    🕒 03:37
16. Replace the drop lid and cover the pot again. Simmer for another 20 minutes.
    🕒 03:58
17. After 20 minutes, open the lid. If a bamboo skewer slides through easily, it's done.
    🕒 04:10
18. Plate the fresh onion and drizzle the concentrated simmering liquid over it like a sauce.
    🕒 04:36