Soy Braised Onions With Daikon & Carrot
|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.)