From Kō Kentetsu, the second installment of the easy side dish series 'Korosete' that goes perfectly with rice! These crispy, delicious pickled onions made with just one onion offer a exquisite balance of texture and umami. It's an addictive recipe, perfect for when you need just one more dish.
Ingredients
Main Ingredients (2 servings)
- 1 Onion
- 1 Mashed Umeboshi (Pickled Plum)
Seasonings
- [A] Soy Sauce 4-5 tbsp
- [A] Water 4 tbsp
- [A] Vinegar 3 tbsp
- [A] Sugar 2 tbsp
- [A] Garlic, thinly sliced 1 clove
Steps
- Cut 1 Onion in half and trim the core in a triangle shape.
- Slice the onion crosswise into about 5 pieces (approx. 2-3 cm cubes).
- Carefully peel the sliced onion into individual pieces and let it sit exposed to air for a while to mellow the sharpness. This is the key! Separating the onion pieces is crucial for achieving a crispy texture and reducing its pungency. If you're short on time, quickly soak them in water and then thoroughly drain. However, be careful not to make them watery.
- Remove the core from 1 clove of Garlic and slice thinly.
- In a pot, combine Soy Sauce 4-5 tbsp, Water 4 tbsp, Vinegar 3 tbsp, Sugar 2 tbsp, and 1 thinly sliced clove of Garlic.
- Place the pot over heat and bring to a boil. Stir well to dissolve the seasonings and allow them to meld together. This is the key! Pouring the hot pickling liquid over the onions as it's still hot helps the flavors penetrate as it cools, resulting in the best texture.
- Pour the hot pickling liquid all at once into the bowl with the onions and mix gently.
- Optionally, add 1 mashed Umeboshi (Pickled Plum) and mix everything together.
- Rapidly cool the mixture, for example, by placing it in the freezer, and ideally let it pickle overnight to allow the flavors to meld.
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