It's worth trying! Two recipes for enjoying new onions that you'll want to eat as much as you want

Hello. I am Ayumi Nakaganji, a chef.

The season for my favorite new onions will soon be over... But I still want to enjoy them before that happens!

So this time, we'll introduce you to two recipes that will allow you to eat lots of new onions.

1: Plenty of new onions! "New onions and horse mackerel nanbanzuke"

It's only on busy days that I catch sight of a delicious looking horse mackerel. Ah, I can't help it, so I always bring it home. Although it's a hassle to start processing it, it's cheap, and if you make it into Nanbanzuke, you can eat it with the bones and it keeps for a long time, which is nice. It's so delicious that you'll forget about the hassle.

This time, we used rice vinegar with a mild acidity for the dipping sauce, which can be easily mixed without heating. Enjoy it with plenty of fresh, seasonal onions.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Horse mackerel・・・350g
New onions...2 medium sized onions (about 200g)
Salt and pepper...a little
Potato starch... appropriate amount
A Water・・・60ml
A Rice vinegar・・・100ml
A White dashi stock・・・1.5 tbsp
A Sugar... 2 tablespoons
A Salt・・・1/2 teaspoon
A. Sliced chili peppers... appropriate amount
Frying oil...appropriate amount

<How to make>

(1) Thinly slice the new onions, place in a container and mix with A.

(2) For small horse mackerel that are about 10 cm long, place them belly up, open the gill covers from the pectoral fin area, pinch out the red gills inside with your fingers, and pull them toward the belly.

For slightly larger horse mackerel over 10cm, remove the tough scales connected to the veins called zeigo with a knife. Next, make an incision from the pelvic fin towards the tail with the knife and scoop out the innards with your fingers. Open the gill cover and pull out the gills to remove them.

Rinse thoroughly under running water and wipe off moisture with kitchen paper.

(3) Lightly season the horse mackerel with salt and pepper, then coat with potato starch. Deep fry in oil heated to 170°C. Remove from heat, leave for about a minute, and deep fry again at 180°C until crispy.

(4) Place on kitchen paper, drain off excess oil, and soak in (1). Leave for at least an hour before eating.

Image: Ayumi Chuganji

We recommend soaking it in a container like the one in the photo so that the sauce can reach all parts.

You can also eat it chilled in the refrigerator. Eat it within 5 days.

2. "New Onion and Corned Beef Galette" - the perfect match of the sweetness of new onions and the saltiness of corned beef

Galette is a French word that means a round, flat food. Buckwheat galettes are particularly familiar.

This time, I used fresh onions in season to make a galette that can be enjoyed as a snack. I like to cook it so that the onion retains its texture.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
New onion...1 large (150g)
Corned beef...1/2 can
A. Pizza cheese...40g
A Potato starch・・・3 tablespoons
A Salt and pepper...a little
A. Consomme... a pinch
Water...1 tablespoon
Olive oil... a moderate amount

<How to make>

(1) Roughly cut the spring onion into 1 cm cubes. Finely shred the corned beef with a fork. Put the spring onion, corned beef, and A in a bowl and mix well.

(2) Add olive oil to a frying pan and heat over medium heat. Spread (1) evenly over the pan. Pour water over the pan and cover.

(3) Halfway through cooking, add some olive oil around the edge of the frying pan and press down with a spatula while slowly cooking both sides until golden brown.

The skillet I'm using this time is a medium-sized one (inner diameter 15.1 cm x depth 3 cm) that I bought at Daiso. It's so convenient and I've gotten my money's worth out of it. If you cook with a skillet, the food will stay warm for a long time.

New onions contain a lot of water and don't keep well, so try to eat them as soon as possible while they're still fresh. (Text by Chuganji Ayumi)
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