Onion

20241021 #breakfastdiary 1212, 11°C/cloudy, 25min/exercise(S, M) I don't know. When, and how much, one should open one's heart. Some people got tired and left because I didn't open up enough and some got startled and left because I opened up too soon. Some never understood me because I opened up too little and sometimes I wore myself out opening up too much. I still don't really know. Whether it's love, or work, or even how well-done the onion in today's breakfast should be, I sometimes think that line from 'Between Calm and Passion' might be some kind of magic phrase applicable to nearly every situation in the world. It came to mind while eating a slightly undercooked onion. 'I still don't really know when, and how much, to cook it.' If you score an onion and dust it in frying batter and fry it in oil, it transforms into something like a blooming flower. This is called a Blooming Onion. Since it's breakfast, I kept it simple and just air-fried it without overdoing it.

1 onion, scallions, store-bought mentaiko mayo, olive oil 👉Like this Without cutting off the root, trim just about 1cm off the top where the sprout is. Score it lengthwise. It doesn't look like it'll bloom, but it opens up like a flower once roasted. Brush olive oil evenly and air-fry at 200°C for 20 minutes. Plate it and pour the mentaiko mayo over. Finish with pepper and scallions~ #breakfast #recipe #miraclemorning #onion