Over brown rice, with a few Japanese pickles, this is an unconventionally flavored treat.

INGREDIENTS | SERVES 4

• 16 scallions
• 1 tablespoon pure maple syrup
• 2 teaspoons Asian toasted sesame oil
• A few drops Tamari soy sauce
• Assorted Japanese pickles, such as pickled daikon, baby carrots, or cabbage (Korean Kim Chi, fermented cabbage, is also a good choice)

1. Prepare a grill or stovetop grill pan over medium-high heat. Trim the root ends of the scallions, and cut off all but 5 inches of the green parts.

2. Whisk together the syrup and the oil. Brush the scallions with the maple mixture.

3. Place on the grill and cook, turning regularly, until they are golden brown and tender, about 5 minutes.

4. Transfer to a platter; drizzle with soy sauce. Serve accompanied by Japanese pickles.