Steps

1. First, peel the 1/2 onion, and cut off the top and root ends. [This is the trick!] Peel the skin vertically first, then horizontally for easy peeling. Thinly slice off only the brown parts of the remaining peel.
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2. Cut the onion in half vertically, and carefully remove the core that contains bitterness and astringency with a knife.
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3. Wash the tomatoes for garnish, remove the stems, and cut them in half. [This is the trick!] If you find it difficult to cut tomatoes, it's a sign your knife is dull. Sharpen it regularly or have it sharpened by a professional.
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4. Wrap the cut tomatoes in plastic wrap and set aside.
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5. Wash the 1 carrot (approx. 200g) and grate it with the skin on. Keep the stem on for a better grip. [This is the trick!] The carrot skin doesn't affect the texture or add bitterness, so use it as is. Place a cloth underneath the grater to prevent it from slipping.
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6. Add all the grated carrots to a frying pan.
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7. Grate the pre-prepared onion from top to bottom, leaving the root end for last. [This is the trick!] Leaving the root end of the onion intact while grating prevents it from falling apart. Be extremely careful not to grate your fingers.
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8. Add the grated onion to the frying pan with the carrots.
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9. Add 6 tbsp of olive oil to the frying pan. [This is the trick!] Adding the oil first prevents the vegetables from burning and improves shelf life. While it has less oil than commercial dressings, it prevents a watery consistency and coats the vegetables, making them less prone to oxidation.
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10. Place the frying pan over medium-low heat, and stir-fry the carrots and onions for about 5 minutes, stirring, to evaporate moisture. [This is the trick!] This step removes bitterness, unpleasant flavors, and spiciness, bringing out the sweetness. When the vibrant orange color of the carrots turns yellowish, it's a sign they've sweetened.
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11. Turn off the heat and taste the stir-fried vegetables. If any spiciness or off-flavors remain, stir-fry over low heat for an additional 2-3 minutes.
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12. Transfer the stir-fried carrots and onions to a bowl. Scrape out any delicious bits stuck to the sides of the pan.
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13. Add 2 tbsp of vinegar, 1 tbsp of Shiro Dashi (White Soy Sauce Base), and 1.5 tbsp of honey to the bowl, and mix well. [This is the trick!] Always add the seasonings after transferring to a bowl to prevent the vinegar's acidity from evaporating and the Shiro Dashi's saltiness from concentrating.
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14. If you pour the hot dressing directly onto the vegetables, they will become mushy. Place the bowl with the dressing in a larger bowl filled with ice water, and stir occasionally as it cools. [This is the trick!] Cooling the dressing allows the flavors to meld and mellow. For faster cooling, use an ice bath. Once it has cooled down, you can also refrigerate it.
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15. Prepare a salad spinner and tear your desired leafy greens. [This is the trick!] Instead of tearing the leaves, pinch both ends and pull to snap them off cleanly. This minimizes damage to the cut surfaces and significantly extends the freshness of the greens.
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16. Briefly rinse the torn leafy greens and soak them in water for about 10 minutes to rehydrate and make them crisp.
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17. Drain the water from the leafy greens and thoroughly spin dry them in the salad spinner. Remaining moisture can cause the leaves to wilt easily.
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18. If the dressing is cold, taste it again. The flavor should be mellowed.
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19. Arrange the leafy greens on a plate, creating height, and add the cut tomatoes for color. [This is the trick!] Arranging them in a mounded shape in the center looks more stylish than laying them flat.
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20. Generously pour the chilled carrot dressing over the arranged salad to complete the dish.
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