Metric:
1 Onion
30gr Canola Oil
15gr Rice Vinegar
15gr Soy Sauce
2.5gr to 5gr Sugar
Salt
Katsuobushi
( Dried Bonito Flakes )
TRADITIONAL JAPANESE RECIPE: Sliced raw onion is often used in dishes such as salads and sandwiches in Japan.
Turns out that onions are nothing to cry over, these flavorful bulbs are packed with nutrients.
Katsuobushi ( 鰹節 ) is dried, fermented, and smoked skipjack tuna ( Katsuwonus pelamis ). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka ( おかか ).
Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.
Katsuobushi's distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.[1]
Upon being placed on hot food, the heat waves cause the thin and light katsuobushi to move about, giving it a special aesthetic look.
Skill Level:  |
Time: 15 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Slice the Onion very thinly ( use a slicer if you have it ).
02 - Put the sliced Onion into salted water and leave for about 10 minutes.
03 - Hand-squeeze the Onion slices and dry with a paper towel.
04 - In a bowl, Whisk Soy Sauce, Vinegar, Oil and Sugar.
05 - Add the Onion into the bowl and mix well.
06 - Divide into 4 small portions and sprinkle with Katsuobushi.
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| Written by: Uncut Recipes | Disclaimer |
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