UMAMI.... WHAT IS IT YOU ASK? WELL, LET'S START BY SAYING IF YOU ENJOY DELICIOUS FOOD THEN YOU ENJOY "UMAMI". THIS WORD IS POPPING UP MORE AND MORE IN CULINARY CONVERSATION AND FOR GOOD REASON. "UMAMI", JAPANESE FOR SAVORINESS, IS CONSIDERED TO BE THE FIFTH BASIC TASTE RIGHT ALONGSIDE SWEET, SOUR, SALTY AND BITTER. A JAPANESE SCIENTIST DISCOVERED THAT IT WAS MOLECULAR COMPOUNDS FOUND IN GLUTAMIC ACID WERE THE CAUSE OF THIS DELICIOUSNESS. THESE FLAVORS ARE FOUND IN MANY ROASTED, FERMENTED AND COOKED FOODS SUCH AS ROASTED TOMATOES, ANCHOVIES, MUSHROOMS, SOY SAUCE, SEARED BEEF AND EVEN SEAWEED.....YUP SEAWEED. AFTER ALL, IT WAS A BOWL OF DASHI, A JAPANESE BROTH FLAVORED WITH SEAWEED, THAT THE SCIENTIST WAS EATING WHEN HE MADE THE DISCOVERY.
OK, NOW ON TO THE ONIONS! I MADE THESE ONIONS TO GO WITH MY "FRENCH ONION SOUP" BURGERS WHICH ARE A HUUUUUGEE HIT AT THE FIREHOUSE. I WANTED TO RECREATE THOSE FAMILIAR DEEP FLAVORS FOUND IN A BOWL OF SOUP, WITHOUT ACTUALLY HAVING TO MAKE A BOWL OF SOUP. AND WHAT ENDED UP HAPPENING WAS SOMEWHAT BY ACCIDENT. ALL THE INGREDIENTS I WAS USING WERE PACKED WITH UMAMI THUS MAKING THESE ONIONS RIDICULOUSLY GOOD. THESE THINGS ARE GREAT ON A BURGER BUT WOULD BE JUST AS GOOD ON A NICELY SEARED STEAK, MAYBE OVER SOME PORK CHOPS. HELL, EVEN SOME ROASTED BROCCOLI OR CAULIFLOWER WOULD PAIR WELL WITH THEM.
NOW AS FAR AS A RECIPE GOES, WELL I HONESTLY DON'T HAVE ONE. THIS DISH REALLY REQUIRES YOUR JUDGEMENT SO TASTE TASTE TASTE! USE THIS AS A GUIDELINE AND SOON ENOUGH YOU WILL HAVE SOME ADDICTING ONIONS THAT EVERYONE WILL LOVE. ALSO KEEP IN MIND THAT ONIONS COOK DOWN ALOT SO MAKE MORE THAN YOU THINK YOU NEED.
UMAMI ONIONS
INGREDIENTS:
SWEET YELLOW ONIONS, sliced thin
FISH SAUCE (Not required but definitely makes a difference, use sparingly as this is potent stuff)
SOY SAUCE
WORCESTERSHIRE SAUCE
WHOLE-GRAIN MUSTARD (Sub Dijon or Spicy Brown)
BEEF STOCK (Low Sodium)
BALSAMIC VINEGAR
OLIVE OIL
PROCEDURE:
- Heat just enough olive oil to cover bottom of saute pan over low heat.
- Add the sliced onions to the pan, cook until just translucent, stirring frequently.
- Add a dash of the fish sauce, soy sauce and Worcestershire.
- Add a small spoonful of mustard.
- Add enough beef stock to just cover the onions, bring to a boil and reduce heat to a simmer.
- When all the liquid has almost reduced fully, add more beef stock to just cover and reduce again till almost dry.
- Add a dash of balsamic vinegar to taste. You want just a little acidity, it shouldn't taste like salad dressing.
- These ingredients are fairly salty so you will notice I did not add salt at any point. If after cooking the onions need salt, add a dash of soy to reinforce the Umami.
*Note:
Feel free to adjust according to your tastes or the dish you will be using this with. Some fresh thyme is really nice or a little honey to add some sweetness. Just have fun!