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Soy Braised Onions With Daikon & Carrot

the.instructor's picture
Ingredients
  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
Directions

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

Cuisine: 
Japanese
Method: 
Boiled
Restriction: 
Vegetarian

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