Steps

1. For the Spring Onion Nimono, peel and core 2 spring onions.
   🕒 02:07
2. Separate the spring onions into individual layers, remove the thin skins, and cut them into uniform sizes for a charming presentation. (This is the key!) Separating them into layers and cutting them to uniform sizes ensures even flavor absorption and a lovely appearance.
   🕒 02:43
3. For the Spring Onion Takikomi Gohan, peel and lightly trim the root ends of another 2 spring onions.
   🕒 04:26
4. Make 8 cuts into the whole spring onions, stopping before reaching the core.
   🕒 04:47
5. Slice 5 wiener sausages into 5mm thick rounds.
   🕒 05:30
6. Rinse 2 go (approx. 300g) of rice, soak for 30 minutes, then drain well in a colander. (This is the key!) When rinsing rice, discard the first cloudy water immediately and rinse 3-4 more times; this is sufficient.
   🕒 07:02
7. In a bowl, combine 360cc of water, 1/2 tsp of salt, and 40cc of cooking sake, and mix well until the salt is dissolved.
   🕒 06:29
8. Add 3g of kombu to the mixed broth.
   🕒 06:45
9. In a clay pot (or rice cooker), add 2 go (approx. 300g) of rice and the prepared broth ([B]).
   🕒 06:57
10. Place the cut 2 spring onions on top of the rice, and scatter the sliced 5 wiener sausages around them.
    🕒 07:39
11. Place the clay pot over high heat. Once boiling, reduce to medium heat and cook for 5 minutes.
    🕒 08:05
12. After 5 minutes on medium heat, reduce to low heat and cook for 15 minutes.
    🕒 11:00
13. After 15 minutes on low heat, turn off the heat and let it steam for 5 minutes.
    🕒 11:15
14. Once cooked, remove the kombu and sprinkle with a little black pepper. (This is the key!) The kombu can be finely chopped and eaten, and it's delicious. The black pepper is recommended to be generous.
    🕒 12:30
15. In a pot, combine 600cc of dashi broth, 50cc of usukuchi soy sauce, and 50cc of mirin ([A]), and bring to a boil. (This is the key!) Usukuchi soy sauce is recommended to preserve the color of the spring onions.
    🕒 08:17
16. Once the simmering liquid boils, add all the separated spring onions and simmer briefly over high heat (approximately 50 seconds). (This is the key!) Spring onions are delicate, so once they return to a boil in the simmering liquid, turn off the heat to maintain their crispness.
    🕒 08:36
17. Turn off the heat, cover with kitchen paper as a makeshift lid, and let it cool so the simmering liquid seeps into the spring onions.
    🕒 09:37
18. Serve the cooled spring onions with their simmering liquid in a bowl.
    🕒 11:28
19. Garnish with shirasu and bonito flakes to taste.
    🕒 11:52