Steps

1. Cut the onion in half, then slice thinly against the grain.
   🕒 02:48
2. Spread the sliced onions (2 onions) on a tray and let them air out for about 30 minutes. Mix occasionally to expose both sides to the air. (The key here!) Soaking in water can leach out nutrients, so airing them out is the most nutritious and delicious way to prepare them.
   🕒 03:29
3. Trim the root ends of the green onion (1 green onion) and chop finely.
   🕒 04:29
4. In a bowl, combine the ponzu dressing ingredients (Soy Sauce 2 tsp, Vinegar 2 tsp, Lemon Juice 1 tsp, Sugar 1 tsp, Sesame Oil 1/2 tsp) and mix well until the sugar dissolves.
   🕒 04:47
5. In a bowl, combine the sesame dressing ingredients (Ground Sesame Seeds 1.5 tbsp, Mayonnaise 1 tbsp, Soy Sauce 1/2 tbsp, Sugar 1/2 tbsp, Miso Paste 1 tsp, Vinegar 1 tsp, Sesame Oil 1/2 tsp) and mix, ensuring the miso paste is lump-free.
   🕒 05:07
6. In a bowl, combine the dashi dressing ingredients (contents of Dashi Pack 2 tsp, Ground Sesame Seeds 1 tbsp, Vinegar 1.5 tbsp, Soy Sauce 1 tsp, Sugar 1 tsp, Grated Ginger 1/2 tsp) and mix until the sugar granules disappear.
   🕒 05:32
7. Transfer the air-dried onions to a bowl.
   🕒 06:22
8. Pour the liquid from the canned mackerel (1 can) into the bowl and mix to coat the onions.
   🕒 06:34
9. Add the mackerel and gently flake it with chopsticks.
   🕒 06:45
10. Mix everything thoroughly.
    🕒 07:01
11. Sprinkle the chopped green onions over the plated salad. Your Mackerel Can and Onion Salad is ready!
    🕒 09:16
12. For the arranged toast, combine 60g of the Mackerel Can and Onion Salad, Mayonnaise 1 tbsp, and Crazy Salt a pinch in a bowl and mix well.
    🕒 07:50
13. Spread Salted Butter 8g on one side of the bread slice (1 slice).
    🕒 08:12
14. Place the buttered bread on a baking sheet for your toaster oven, then top with the mixed salad.
    🕒 08:36
15. Place the sliced cheese (1 slice) on top.
    🕒 08:54
16. Toast in the toaster oven until the cheese is melted and the bread is golden brown. Your arranged toast is ready!
    🕒 08:58