There are a few things that make the Japanese spring onion ring so different from those you find elsewhere. The Japanese ring shape is cut into rings from a center rounded band of tissue surrounded by a soft but strong outer layer of tissues (the thicker layers of tissue give the ring its springy feel).
They’re eaten raw and they’re an excellent source of fiber, vitamin A and minerals like calcium, magnesium, iron and potassium. Also, if you eat too much garlic in your diet you won’t have a problem with the high levels of sulphur found in Japanese spring onions!
A traditional Japanese dish is the Japanese spring onion ring sashimi. I’ve been there, done that.
The restaurant where I worked had a wonderful spicy Oriental menu and an equally wonderful presentation of it – not to mention the fact that they served the wonderful Japanese spring rolls as well! It wasn’t long before we were all stuffed and ready to go. Onions, scallions, sesame seeds – even avocado and peanuts were used as garnish on the appetizer table.
After another round of appetizer wine and some light finger food, we were finally called for our main course which came with a generous helping of grilled Japanese squid, rice cooked in vinegar and egg rolls. There’s a rather unexpected side effect of frying up a sweet, thin slice of Japanese spring onion with a little cooking oil and some butter: the health benefits come through! The onion has been known to have strong anticancer properties, as well as improving a person’s overall health.
But perhaps it’s the cool, crisp, golden color of the exterior that gives it the most health benefit. Japanese cooks love to slice off these thin, sweet pieces with raw rice for snacks and in salads. Cooked, the onion is rich, sweet, and full of Vitamin A, which is important to help boost the immune system and helps reduce the chance of cancer.
Japanese Spring Onion/Scallion/Leek Pancake ala Dentist ChefCourse: BreakfastCuisine: JapaneseDifficulty: Easy
Japanese spring onion pancake or sometimes called chinese scallion pancake is one of my favourite savoury pancake.
1 cups all purpose flour
1/5 cup warm water
salt and pepper
1 cup scallions, green part
Garlic Powder (Mc Cormick)
- Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly with 1/2 tbsp oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- Cut the dough into 6 equal parts. Lightly spread a little flour in your working area.
- Roll out one part of the dough until it is a thin round shape.
- Brush the top of the dough with oil sprinkle it evenly with chopped scallions, salt and pepper
- Springkle with some garlic powder
- Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough, strech out a little bit
- Roll out the snake shaped dough bundle again into a snail shaped pancake.
- Roll out the snail shaped dough bundle very gently again into a flat, smooth, round pancake
- Heat a heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
- Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.
- Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
Reference : dentistvschef.wordpress.