Recipe: Delicious In Season Sweet Onion and Shio-koji Ohitashi

Paul Johnston
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Recipe: Delicious In Season Sweet Onion and Shio-koji Ohitashi
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Recipe: Delicious In Season Sweet Onion and Shio-koji Ohitashi Delicious, fresh and tasty.

In Season Sweet Onion and Shio-koji Ohitashi. Great recipe for In Season Sweet Onion and Shio-koji Ohitashi. Our family's way to enjoy sweet onions is to eat them raw, and as simply as possible. I usually use soy sauce, but this time I tried using shio-koji.

In Season Sweet Onion and Shio-koji Ohitashi.

Our family's way to enjoy sweet onions is to eat them raw, and as simply as possible.

I usually use soy sauce, but this time I tried using shio-koji.

You can cook In Season Sweet Onion and Shio-koji Ohitashi using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of In Season Sweet Onion and Shio-koji Ohitashi

  1. Prepare 1 of Sweet onion (medium).

  2. You need 1 dash of less than 2 teaspoons ○ Shio-koji (salt fermented rice malt).

  3. You need 1 tsp of ○ White sesame seeds.

  4. It’s 1 dash of of each ○ Soy sauce + vinegar.

  5. It’s 1 of generous amount, (to taste) Bonito flakes.

A bit of soy sauce is added for fragrance.

To keep the sweetness and the nutrition of the sweet onions, don't soak in water.

There are two very popular Japanese dishes of Spinach. 'Goma-ae' is probably the most popular one, and the other one is 'Ohitashi', marinated in dashi-base sauce.

Make cooking simple with these easy dinner recipes that anyone can do.

In Season Sweet Onion and Shio-koji Ohitashi step by step

  1. Peel the onion, remove the top and bottom, and slice very thinly using a vegetable slicer..

  2. Add the ○ ingredients with the onions, cover with plastic wrap and chill in the refrigerator for at least 10 minutes. The nutritious essence will seep out of the onions..

  3. Transfer to serving plates, pour the liquid over, add a generous amount of bonito flakes and its done..

See more ideas about Recipes, Easy japanese recipes, Cooking.

Liquid shio-koji can now be purchased online or from many Asian grocery stores.

Our friends at The Japanese Pantry and at MTC Kitchen also sell it (and lots of other really cool ingredients).

Check out your local Sunrise Mart near Brooklyn Kura if you are in the area.

There is really no difference between liquid shio-koji and the pastier version except for perhaps salt content and a little water.