Combine marinated scallions and vegetables to make this delicious Japanese dish

Spring onions, also known as scallions or salad onions, are very young onions, harvested before the bulb swells. The hollow leaves and the white base can be used raw or cooked, adding nutritive value, flavour and colour to a dish. Spring onion greens have a lot of dietary fibre and Vitamins A, C and K. While Vitamin A is good for the eyes, Vitamins A and K are crucial for strong bones. Deficiency of Vitamins A and K may lead to osteoporosis. Spring onions have a lot of antioxidants, which are beneficial for heart health. Regular consumption also helps reduce blood sugar levels, cholesterol and blood pressure.

Now, for a recipe.

Mirin Marinated Scallions in Crisp Popiah Cups


Spring onions (finely shredded): 100 gm

Red cabbage (finely shredded): 50 gm

Bean sprouts: 25 gm

Fresh mint leaves: 10 gm

Fresh coriander leaves: 10 gm

Gari (Japanese pickled ginger): 15 gm

Fresh red chillies (finely sliced): 10 gm

Mirin (rice wine used in Japanese cuisine): 50 ml

Extra virgin olive oil: 30 ml

Chinese sesame oil: 20 ml

Lemon juice: 30 ml

Sugar: 10 gm

Salt: To taste

Roasted sesame seeds (for garnish): 10 gm

For the Popiah Cups:

Spring roll sheets sliced into 2 inch squares: 16 nos.

Oil: For frying


To prepare the popiah cups, heat oil in a frying pan. Place one spring roll sheet square in the oil and immediately press it down with a pineapple corer or with the handle of a domestic wooden vegetable peeler, so that it gets fried and forms a small cup. Repeat this with all the spring roll sheet squares one by one.

In a bowl, whisk together the mirin, olive oil, sesame oil, lemon juice, sugar and salt. Then add all the vegetables and toss.

Fill spoonfuls of these in the crisp popiah cups just before serving and sprinkle some roasted sesame seeds on top.

Executive Chef,

Taj Coromandel