Onion & Fennel Salad

玉ねぎとフェンネル、鰹節のサラダ

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 15 Minutes

Normally, we only use onions for this recipe, but the subtle aniseed flavour of fennel works surprisingly well with this dish, so I decided to add it. Spanish or Italian white onions tend to be sweeter, so I recommend using those.

Ingredients

Fresh

  • 1 white onion
  • ½ fennel bulb, about 200 g (7 oz)

Pantry

  • 1 g (1⁄16 oz) katsuobushi (dried bonito flakes)
  • a pinch of shichimi togarashi (store-bought or homemade, to serve
  • 75 ml (2¼ fl oz) ponzu (store-bought or homemade)

Method

Fill a large bowl with ice-cold water. Set a mandolin over the bowl and slice the onion and fennel into paper-thin slices. Leave the vegetables in the water for 10 minutes, or until they crisp up. This process will also help to get rid of any harsh onion taste.

Drain the vegetables in a colander. Arrange the onion and fennel on plates, sprinkle with the katsuobushi and shichimi togarashi and drizzle the ponzu on top just before serving.