Kou Kentetsu introduces his "Onion and Chive Soy Pickles" that will have you reaching for more rice! This dish is perfect as a colorful side for your dining table. The crisp texture of the onions and the aroma of chives will whet your appetite. It's so easy, give it a try!
Ingredients
Main Ingredients (2 servings)
- 1 onion
- 2-3 chives
Seasonings
- [A] Soy Sauce 4 tbsp
- [A] Vinegar 4 tbsp
- [A] Sugar 2-3 tbsp
- [A] Red Chili Pepper (finely chopped) 1-2
- Preferred Oil (Olive Oil or Sesame Oil) 1 tbsp
Steps
- Remove the core from 1 onion.
- Thinly slice the onion.
- Soak the sliced onion in water. (Key Tip! If using new onions, this step is not necessary.)
- Wash and finely chop 2-3 chives.
- Drain the soaked onion in a colander and squeeze out the water thoroughly.
- Place the squeezed onion and chopped chives in a bowl.
- Combine the pickling liquid ingredients in a separate pot.
- Add Soy Sauce 4 tbsp, Vinegar 4 tbsp, Sugar 2-3 tbsp, and Red Chili Pepper (finely chopped) 1-2 to the pot. (Key Tip! Using plenty of vinegar results in a refreshing taste and helps with preservation.)
- Heat the pot over medium heat and bring to a boil.
- Pour the hot, simmering pickling liquid over the onions and chives in the bowl, ensuring it covers everything, especially the chives.
- Add Preferred Oil (Olive Oil or Sesame Oil) 1 tbsp and mix well. (Key Tip! Adding oil mellows the flavor and makes it smoother.)
- Let it cool down to room temperature, then refrigerate for at least 2 hours.
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