This onion dressing is easy to make and creates an extra edge to any vegetable dish!
In Japan, onions, particularly the raw ones, are known to cleanse the blood and prevent blood clots. Despite the so-famous health effects, I usually ask to exclude the onions when I order a sandwich outside. Why? Because I’m not a huge fan of the sharp taste or smell of raw onions (or the bad breath afterwards!).
This onion dressing is very simple – just onions marinated in lemon juice, olive oil and shio-koji. As the onions get picked, they lose the strong taste and smell, and the resulting dressing is great on any vegetable!
The only hard part about making this dressing is chopping the onion finely. Cutting onions used to make me cry every single time. I tried different known methods, like wearing goggles, putting nasal plugs in, chilling the onion beforehand, etc. but nothing worked until… I bought a new knife! With my new knife, I don’t shed a single tear when I cut onions. It almost feels like the cut was so sharp that the onions didn’t notice they were being cut.
After the onion is chopped finely, add freshly squeezed lemon juice (1 lemon for 1 medium onion), olive oil (1 Tbsp for 1 medium onion) and shio-koji (1 tsp for 1 medium onion). Stir well.
Let it sit for at least 30 min in the fridge. That’s it!
It can store in the fridge for a week, so you make it once then you can use it here and there daily for the entire week.
This onion dressing by itself would serve as salad dressing, but I also like to add it to other things as an extra edge. As an example, I can add it in the balsamic vinegar sauce for grilled vegetables and it creates an extra layer of depth to the sauce:)