Japanese🥬 Vegetables

Pickled Onions

Name: Pickled Onions
Total time: 2 h 15 min
Cuisine: Japanese
Ingredients: 2 onions; 5 shiso leaves; 5 tbsp soy sauce; 5 tbsp mirin; 2 tbsp sugar; 5 tbsp rice vinegar; 1/3 tsp minced garlic; 1 tbsp sesame oil

⏱ 135 min

A crisp and refreshing pickled onion side dish that requires only slicing and marinating. Made with fresh spring onions for natural sweetness and ease of eating, this convenient make-ahead side pairs well with various dishes and may help promote circulation.

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

玉ねぎ漬けの作り方｜切って漬けるだけで絶品！新玉ねぎで甘くて食べやすい！毎日食べたい血液サラサラ健康おかず！作り置きにも便利な簡単常備菜レシピ【玉ねぎレシピ・簡単レシピ】【料理研究家ゆかり】

Watch on YouTube

Ingredients

onionsabout 400g, preferably spring onions2
shiso leaves5
soy sauce5 tbsp
mirin5 tbsp
sugar2 tbsp
rice vinegar5 tbsp
minced garlic1/3 tsp
sesame oil1 tbsp

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Cut the onions in half and slice them along the grain into approximately 5mm-thick slices.
2
Spread the onion slices on a tray and let them rest for 1 hour, turning them halfway through to remove the sharp bite. Air exposure reduces the pungency naturally.
3
Wash and pat dry the shiso leaves, trim the stems, roll them up, halve them, then julienne into thin strips.
4
In a small saucepan, combine the mirin and sugar, bring to a boil, and simmer for about 30 seconds to reduce the alcohol.
5
Add the vinegar and soy sauce, heat until the pot edges bubble, then turn off the heat. Stir in the minced garlic and sesame oil.
6
Transfer the drained onion slices to a container, pour the warm marinade over them while still hot, mix well, cover tightly with plastic wrap, and refrigerate for about 2 hours.
7
After marinating, uncover, taste and adjust if needed. Add the julienned shiso leaves, mix gently, and serve. Store in the refrigerator for several days.

Pickled Onions

Ingredients

Steps

More like this