Easy and versatile! 2 recipes for "New Onion Dressing" that will make a delicious dish just by pouring it on

Hello. I am Ayumi Nakaganji, a chef.

New onions are sweet and can be eaten raw in large quantities. They're a vegetable I love so much that I wish I could eat them all year round.

This time, we will introduce two recipes for delicious "New Onion Dressing."

1. Simple is best: "New Tama Dressing"

This simple dressing just requires blending fresh spring onions and seasonings in a blender.

It goes with everything, but I love it with tomatoes.

This time, it is made with cherry tomatoes, wakame seaweed, and steamed chicken. It goes very well with juicy tomatoes.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
New onion...1 medium size (150g)
Rice vinegar (or white wine vinegar)...3 tablespoons
1 tablespoon millet (beet) sugar *If you don't have beet sugar, you can use sugar
Salt...1/2 teaspoon
Olive oil...3 tablespoons

<How to make>

(1) Roughly chop the spring onion. Add all the ingredients to a blender and blend.

If you don't have a mixer or blender, you can grate it, which is a bit of a pain.

You can use any oil you like, such as rice oil or grapeseed oil. Sesame oil also works well.

It's good to eat it right away, but if you let it sit for a day the spiciness and sourness will subside and it will become mellow. It's best to eat it within a week.

It will disappear quite quickly so make sure to make extra.

2: Salted kelp is a great addition to this dish: "New onions and salted kelp with lemon sauce"

The crisp texture of the new onions, the refreshing taste of the lemon, and the savory flavor of the salted kelp combine together to create an indescribable deliciousness.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
New onion...1 small (100g)
Lemon...1 piece
Salted kelp・・・5g
Rice vinegar・・・50ml
Mirin・・・50ml
Salt...1/2 teaspoon
Sliced chili peppers (optional) - appropriate amount

<How to make>

(1) Finely chop the spring onion. Slice half of the lemon into chrysanthemum shapes, squeeze the juice out of one half, and place in a storage container together with the spring onion.

(2) Place the mirin in a heat-resistant container (a slightly larger container as it may boil over) and microwave for 1 minute at 600 W. Allow to cool.

(3) Add all the ingredients to (1) and let sit for at least 1 hour.

If you leave the onions for a while, they will thicken and become more flavorful. If you like it sweet, you can add a little sugar.

I recommend rice vinegar, which has a milder acidity than grain vinegar. Chopping is easy if you use a manual chopper.

How to use "Lemon Sauce": Add it generously to sauteed chicken breast for crispy skin and juicy insides

The "Lemon Sauce" can be used in many ways, such as on hamburger steak or grilled pork, or mixed with wakame seaweed, but this time I put a lot of it on sauteed chicken breast. You can put all of it on top, using the amount made in the recipe.

Image: Ayumi Chuganji

Sprinkle salt on about 300g of chicken breast, spread the skin, and place it skin-side down in a frying pan (no oil needed). Set a timer for 30 minutes on low heat, and leave it as is (without touching it).

After 30 minutes, turn the meat over and cook it over low heat for another minute (check the size of the meat!), then leave it for 10 minutes to cook it in the residual heat, and you'll have sauteed chicken with crispy skin and a moist interior.

Cut into bite-sized pieces and top with plenty of lemon sauce to create a dish that can be used to entertain guests. Drizzle olive oil on top for a delicious finish. It will have a similar texture to instant nanbanzuke.

It's delicious when it's freshly made, but the flavors will blend even better if you let it sit for a day. The one on the saute in the photo has been left for a day. It's best to eat it within about a week.

What did you think of the two types of "Eat New Onion Dressing"? Sprinkle it on generously and enjoy the bounty of spring! (Text by Ayumi Chuganji)
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