Onion salad is popular all over the world, and it is also a favorite dish in Japan. Japanese-style Onion Salad is typically served with shaved bonito flakes (katsuobushi) and traditional Japanese seasonings. Give it a try and compare it to your usual onion salad.
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What is Japanese-style Onion Salad?
Japanese-style Onion Salad is a salad that consists of thinly sliced onions dressed with ponzu or soy sauce. It is commonly topped with shaved bonito flakes (katsuobushi).
The combination of onions, ponzu or soy sauce, and shaved bonito flakes is incredibly harmonious, enhancing each other's flavors. It is a refreshing dish that allows you to enjoy a light and crisp taste.
Suitable types of onions to use
Any type of onion can be used in this dish, but regular onions have a strong flavor when consumed raw. Therefore, if you have access to a milder variety of onion in your local area, I recommend using it instead.
In Japan, seasonal onions with lower pungency are commonly used during the spring, while yellow onions are used in other seasons. In particular, if you are using highly pungent onions like yellow onions, I suggest following these methods to reduce their sharpness.
How to reduce the pungency of onions
After slicing the onions, you can reduce their pungency by following these steps:
• Massage with salt or sugar
Sprinkle salt or sugar over the sliced onions, massage them, and let them sit for 5-10 minutes. Then, rinse them under running water.
• Soak in vinegar water
Soak the sliced onions in water with added vinegar for 5-10 minutes. There is no need to rinse afterward.
If you want to fully reduce the pungency of the onions, you can first massage them with salt or sugar and then soak them in vinegar water.
Other methods include briefly boiling the sliced onions or heating them in the microwave for a short time, but these methods may compromise their crisp texture. Therefore, I recommend using the above methods to reduce the pungency.
Also, cutting the onions against the fiber makes it easier to reduce their pungency. However, cutting along the fiber provides a better texture, so it is up to your preference to prioritize either texture or reducing pungency.
Other ingredients that can be added
Japanese-style onion salad can be enjoyed not only with onions and shaved bonito flakes but also with cucumber, cherry tomatoes, daikon radish sprouts, mitsuba leaves (Japanese parsley), tuna, nori seaweed, green onions (scallions), shiso leaves (perilla leaves), and more. Adding these ingredients will enhance the visual appeal as well, so feel free to use them according to your preference.
Ingredients
- 4 oz. (110g) onion (a less pungent variety is recommended)
For the prepping onions
- ⅓ tsp salt or sugar
- ⅚ cup (200ml) water
- 2 tsp vinegar
Flavorings:
- 2 tsp ponzu (soy sauce with citrus juice) (which can be substituted with half soy sauce and half rice vinegar)
- 2 tsp shaved bonito flakes (katsuobushi)
Step-by-step instructions
🕒 Total 15 mins
Depending on the pungency of your onions and your preference, you can either perform both steps 2 and 3, choose only one of them, or skip both.
Step 1
Slice the onion thinly to a thickness of 0.04-0.08 inches (1-2 mm).
Step 2 (optional)
Sprinkle salt or sugar over the sliced onions and massage them. Arrange them so that they don't overlap as much as possible, and let them sit for 5-10 minutes. Then, rinse them in a colander under running water and drain off any excess moisture.
Step 3 (optional)
Mix water and vinegar in a bowl, add the sliced onions, and let them soak for 5-10 minutes. Then, drain them in a colander (there is no need to rinse the onions).
Step 4
Serve the sliced onions in each bowl and top them with ponzu and shaved bonito flakes.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Slice the onions thinly to a thickness of 0.04-0.08 inches (0.1-0.2 mm). This will help reduce the pungency of the onions.
- If you have access to onions of a less pungent variety, I highly recommend using them. You can make this dish with regular onions, such as yellow onions, but the milder ones are easier to eat.
Recipe Card
Japanese-style Onion Salad
Ingredients
- 4 oz. (110g) onion (a less pungent variety is recommended)
For the prepping onions
- ⅓ tsp salt or sugar
- ⅚ cup (200ml) water
- 2 tsp vinegar
Flavorings:
- 2 tsp ponzu (soy sauce with citrus juice) (which can be substituted with half soy sauce and half rice vinegar)
- 2 tsp shaved bonito flakes (katsuobushi)
Instructions
- Slice the onion thinly to a thickness of 0.04-0.08 inches (1-2 mm).
- (Optional) Sprinkle salt or sugar over the sliced onions and massage them. Arrange them so that they don't overlap as much as possible, and let them sit for 5-10 minutes. Then, rinse them in a colander under running water and drain off any excess moisture.
- (Optional) Mix water and vinegar in a bowl, add the sliced onions, and let them soak for 5-10 minutes. Then, drain them in a colander (there is no need to rinse the onions).
- Serve the sliced onions in each bowl and top them with ponzu and shaved bonito flakes.
Notes
- Depending on the pungency of your onions and your preference, you can either perform both steps 2 and 3, choose only one of them, or skip both.
- You can store it in the refrigerator for up to 3 days.
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