Nothing tastes better with grilled everything than a crisp green salad bejeweled with tasty pickled onions and a tangy wafu dressing that’ll knock your socks off!
Assorted mixed greens, torn into bite-sized pieces (I like a combo of arugula, frisee and red & green lettuces)
Sliced green onions
Fresh pickled onions (recipe below)
Wafu Dressing (recipe below)
1/4 c. + 4 t. (80ml) soy sauce
1/4 c. + 2 t. (70ml) rice vinegar
4 t. (40ml) water
8 t. (80ml) toasted sesame oil
1/2 c. (120ml) peanut oil or other mild salad oil (not olive oil)
1 t. (4g) sugar
1 t. (4g) salt
1/2 t. (2g) dry mustard
3/4 c. (180g) minced yellow onion
Whisk all ingredients together and store in refrigerator. Will last a month in the fridge (but I guarantee it’ll be long gone before then!)
Fresh Pickled Onions
1 purple onion
1 c. (236ml) rice vinegar (unseasoned)
1 c. (236ml) water
3 T. (45g) sugar
1 T. (15g) salt
1 garlic clove
1 t. mixed peppercorns
Slice the onion and put the pieces in a 16-oz (or two 8-oz) jars. Add the garlic and peppercorns (if desired).
Stir together the vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium heat and cook until the sugar and salt dissolve (about a minute). Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
The onions are pickled and ready to eat when they turn pink, like the ones in the photo. Very thinly sliced onions will be pickled and ready to eat after an hour in the fridge; those that are sliced as thickly as the ones in the picture take an overnight stay.
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Jonelle Patrick writes mystery novels set in Tokyo, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had