Welsh Onion

A central element of Asian gastronomy, the Welsh onion (or scallion) acts as an aromatic bridge between garlic and onion. Tossed into a smoking wok at over 250°C with neutral oil, it undergoes instant aromatic extraction (scallion oil) that flavors the entire preparation. Cut on a fine bias and served raw at the very end of plating, its biting freshness counterbalances the richness of fatty broths (ramen, pho) or glazed meats.