Pickled Onion (玉ねぎ漬け)

Steps

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1. 1
   Cut onions in half, then slice into pieces approximately 5mm thick.
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2. 2
   Spread the onion slices out and soak at room temperature for about 1 hour. Flip and mix once at the 30-minute mark to remove the sharp, pungent flavor.
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3. 3
   Rinse shiso leaves and pat dry. Remove the stem, roll up the leaf, cut in half, then slice thinly into fine shreds.
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4. 4
   In a pot, combine mirin and sugar. Bring to a boil and cook for an additional 30 seconds to evaporate the alcohol.
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5. 5
   Add vinegar and soy sauce, then heat until bubbles form around the edge of the pot before turning off the heat.
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6. 6
   Stir in minced garlic and sesame oil, mixing well.
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7. 7
   Transfer the drained onions to a container, pour the marinade over them, mix well, cover tightly with plastic wrap, and refrigerate for about 2 hours.
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8. 8
   After pickling, taste and adjust the flavor if needed. Top with shiso shreds, mix gently, and serve.
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