Wash the onions (or young leeks). Cut into about 3 in. wide pieces and in half lengthwise.
Cut into julienne slices.
Immerse them in cold water for about one hour.
Make the dressing sauce in a bowl.
Drain the cold water from the onions. Mix them with the dressing sauce.
Long green onions are immersed in cold water to reduce their bitter taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist