Japanese Onion Salad with Lemon Soy Dressing
- 1 cup chopped lettuce
- 2 medium onions
- 2 Tbsp light soy sauce
- 1 Tbsp fresh lemon juice
- 1 Tbsp mirin
- shichimi togarashi (japanese seven-spice seasoning)
Slice onions finely and immerse in bowl of lightly salted water. Drain, rinse and then blanch in a rolling boil for 1 minutes. Drain and pat dry with paper towels.
Combine dressing ingredients and mix in onions, coating them well.
Serve in small portions sprinkled with a little shichimi.Servings:
Source: Michelle Dick, Lesley Downer's Japanese Vegetarian Cooking
Submitted by: Recipe Group Member
Date: Aug 4, 1995
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