Ingredients
1/3 the amount of onion Wakame seaweed
1/2 medium Onion
1 tbsp plus 1 teaspoon Ume (plum) vinegar
1 to 2 tablespoons Ground sesame seeds
2 leaves Shiso leaves (optional)
Method
Sources
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Dried wakame — miso soup, seaweed salad, rice bowls
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried wakame — miso soup, seaweed salad, rice bowls
Salty-sour brine from umeboshi production — dressings, rice, pickles
Instant rehydrating seaweed — miso soup, seaweed salad
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Peel the skin of the onion, then slice thinly. If the onion is spicy, soak in water, then drain. Put the onion slices in a bowl, add 1 tablespoon ume vinegar, rub it into the onion with your hands, then let sit. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces. Squeeze out the excess water from the onion, then add 1 teaspoon ume vinegar. Add the wakame and sesame seeds. Garnish with shiso leaves.