Introducing a flavorful sweet and sour pickled onion recipe using new onions, perfect for a quick nutrient boost. Easy to make and long-lasting, it's an ideal addition to your busy weeknight meals. Expected to be beneficial for gut health, high blood pressure, and dieting.
Ingredients
Main Ingredients ()
- 2 onions (approx. 350g)
Seasonings
- [A] Pinch of salt
- [A] Pinch of sugar
- [B] 150ml vinegar
- [B] 2 tbsp honey
- [B] 3g kombu seaweed
- Shiro Dashi (White Soy Sauce Base) approx. 1/4 of the vinegar amount
Steps
- Peel 2 onions (approx. 350g) and cut in half lengthwise.
- Using the tip of your knife, make a deep diagonal cut at the tough base and remove it completely.
- Make several cuts from both ends of the onion and slice thinly from the end.
- Place the thinly sliced onions in a bowl, add a pinch of salt and a pinch of sugar, and knead thoroughly into the onions.
- Let sit for about 5 minutes to draw out moisture.
- Combine 150ml vinegar, 2 tbsp honey, and 3g kombu seaweed in a pot.
- Bring the pot to a boil once, then turn off the heat and let it cool.
- Place the onions, lightly drained of excess water, into a container. (Key Tip!) Don't squeeze the onions too tightly; just wipe them gently. This preserves their umami and texture.
- Pour the cooled sweet and sour dressing over the onions and mix well to ensure they are evenly coated.
- Cover tightly with plastic wrap to prevent air exposure, or remove air from a ziplock bag.
- Marinate in the refrigerator for at least 2 hours.
- After 1 day, remove the kombu seaweed. (Key Tip!) Remove the kombu after 1 day. The umami is well-infused, and this prevents sliminess.
- Add about 1/4 the amount of the vinegar to the remaining sweet and sour dressing to create a ponzu-style seasoning.
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