Sweet Onion with Sakura Shrimp and Vinegar Dressing
The name “sakura shrimp” comes from its beautiful pale pink color, reminiscent of cherry blossoms (sakura).
Photographed by TERUO UKITA
Calorie count is for full recipe
- 1 sweet onionNote
Onions shipped right after the spring harvest, and before drying. They are flat, tender, juicy and sweet.
- 6 g sakura shrimpNote
3-4 cm shrimp with a color like that of cherry blossoms (sakura). Often used dried in cooking.
- 1/4 bunch mitsuba trefoil stemsNote
Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.
- 2 tbsp rice vinegar
- 1/2 tsp salt
Use a mandolin slicer to slice the sweet onion into a bowl of water. When the sweet onion has been completely sliced, squeeze out any excess moisture.
Place the sakura shrimp in a strainer and pour boiling water over top. Briefly boil the mitsuba trefoil stems, then cut into pieces 3 cm long.
In a bowl, combine 2 tbsp of vinegar and 1/2 tsp of salt, then add the sweet onion, sakura shrimp, and mitsuba trefoil stems, and toss to combine.
Good either when eaten just after making, or the next day after chilling in the refrigerator overnight. Chilling overnight will also help to reduce the pungency of the sweet onion.