Ingredients for 4 servings
New onions (新玉ねぎ / Shin tamanegi) 2 (400 g)
Red pepper (赤唐辛子 / Aka-tōhgarashi) 1
Soy sauce (醤油/ Shōyu) 80 ml
Cane sugar (きび砂糖 / Kibizatōh) 60 g
Vinegar (酢/ Su) 50 ml
How to Make
1. Cut the red pepper into thin rings and remove the seeds. Add the cut pepper and spices to a small pot. Bring the pot to a boil, then turn off the heat and let the pot cool.
2. Cut the onions into wedges about 1.5 cm wide. Place these into a mixing bowl and add the cooled spice mixture.
3. Place a sheet of plastic wrap directly on top of the onions, try to exclude as much air as possible, and push the edges of the wrap up against the sides of the bowl. Place the bowl into a refrigerator for 6 hours. After about 3-4 hours, a fair amount of water will have come out of the onions. This water, together with the spice mixture, constitutes the pickling solution. The onions will keep in the refrigerator for a week.
Recipe Developed by Machiko Tateno
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