You are here

Soy Braised Onions With Daikon & Carrot

the.instructor's picture
  Small white onions 1 Pound (1 1/2 Inch Diameter)
  Salad oil 3 Tablespoon
  Soy sauce 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  White distilled vinegar 2⁄3 Cup (10.67 tbs)
  Minced fresh ginger 1 Teaspoon
  Daikon 6 , peeled, ends trimmed (6 Inches Long And 1 1/2 Inches Thick)
  Carrots 2 Medium, peeled, ends trimmed
  Finely chopped parsley 2 Teaspoon

Peel onions and arrange in a single layer in a 10- to 12-inch frying pan.
Add oil and cook over medium heat, uncovered, until lightly browned, about 10 minutes; shake pan to turn onions.
Add soy, sugar, vinegar, and ginger; bring to a boil.
Then reduce heat, cover, and simmer small onions for 10 minutes, larger onions for 15 minutes.
Uncover and continue to cook until sauce is reduced by about a quarter and onions are tender but still slightly crisp when pierced, about 5 more minutes.
Set onions aside and let cool (or let stand, covered, for up to 24 hours).
Using a knife or an Oriental shredder, cut daikon and carrots into long, very thin slivers; to use shredder, draw vegetables their full length across the fine shredding blade. (At this point, you may cover daikon and carrots and refrigerate for up to 24 hours.)

Recipe Summary


Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1485 Calories from Fat 422

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 3 g14.8%

Trans Fat 0.8 g

Cholesterol 0 mg

Sodium 7724.5 mg321.9%

Total Carbohydrates 248 g82.8%

Dietary Fiber 45 g180.1%

Sugars 178 g

Protein 27 g53.4%

Vitamin A 424.6% Vitamin C 834%

Calcium 74.2% Iron 70%

*Based on a 2000 Calorie diet


Soy Braised Onions With Daikon & Carrot Recipe