This versatile dressing uses plenty of fresh new onions and is perfect to keep in your refrigerator. Cooking the onions enhances their natural sweetness and extends the shelf life. It's incredibly delicious and simple to make, elevating any dish from vegetables to meat. It's also ideal for meal prepping.
Ingredients
Main Ingredients (Makes approx. 1-2 weeks' worth (dressing))
- New Onion 200g (1 large)
- Pork Slices
- Snap Peas
- Rapeseed Blossoms
- Cabbage
Seasonings
- [A] Olive Oil 6 tbsp
- [A] Mirin (Sweet Rice Wine) 3 tbsp
- [A] Sugar 3 tbsp
- [A] Soy Sauce 3 tbsp
- [A] Vinegar 3 tbsp
- [A] Salt 1/2 tsp
- [A] Japanese Soup Stock Granules 1 tsp
- [A] Ground Sesame Seeds 3 tbsp
- [B] Salt
Steps
- Peel and cut the onions into 2-3 cm cubes.
- Place the cut onions into a blender or food processor and blend into a paste. If you don't have a blender, grate them.
- Heat the onion paste and 3 tbsp of Mirin (Sweet Rice Wine) in a frying pan over medium heat.
- Once simmering, reduce to low heat and cook for 4 minutes, stirring occasionally. This step removes the raw onion's pungency, enhances sweetness, and improves shelf life. It also cooks off the alcohol from the mirin.
- Transfer the cooked onions to a bowl.
- Add 3 tbsp of Sugar, 3 tbsp of Soy Sauce, 3 tbsp of Vinegar, 6 tbsp of Olive Oil, 1/2 tsp of Salt, and 1 tsp of Japanese Soup Stock Granules to the bowl and mix well. If you don't have a blender, use a whisk to mix the olive oil in evenly to prevent separation.
- Stir in 3 tbsp of Ground Sesame Seeds. The dressing is delicious even without ground sesame seeds.
- Pour the finished dressing into a storage container and consume within 1-2 weeks, keeping it refrigerated. Mix well before use if it separates.
- Remove the strings from the snap peas. Pull the string from the opposite side of the stem towards the belly, then snap off the stem and pull it towards the back to remove cleanly.
- Cut the rapeseed blossoms and cabbage into bite-sized pieces.
- Add salt to a pot of generously boiling water.
- Blanch the snap peas in the boiling water for about 1 to 1.5 minutes until they turn a vibrant green, then drain.
- Blanch the cabbage and rapeseed blossoms in the same boiling water for about 1 minute, then drain.
- Add the pork slices to the boiling water, spreading them out, and cook for about 40 seconds until no pink remains, then remove.
- Squeeze the water out of the blanched cabbage and rapeseed blossoms by hand.
- Cut the blanched snap peas into bite-sized pieces.
- Combine the drained cooked pork slices, snap peas, cabbage, and rapeseed blossoms in a bowl and mix gently.
- Arrange the ingredients on a plate and drizzle the homemade new onion dressing over everything.
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