- Serves: 2
- Calories: 138 kcal
- Japanese: Su tamanegi
- 1 onion
- 1/3 cup vinegar
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
Slice the onion into 1/2 in. wide pieces.
Mix vinegar, soy sauce and olive oil in a container or a bowl.
Add the sliced onion to mixture (Step 2) and mix. Then put in the refrigerator for 24 hours until soft.
Pickled onions can be eaten by themselves, but are even more delicious when eaten with vegetables or fish.
Japanese foods recipes
Int'l. recipes with a Japanese twist