This Japanese-style sweet onion “consomme” will transform your dishes with the flavors of sweet onions, salt and koji. Use it as a flavorful salt substitute, as a marinade for fish/meat, in dressings/sauces, for braising or even enjoy it as a soup on its own.
- Peel and wash the onion and weigh it to ensure it’s 300g as the proportion of the ingredients needs to be as precise as possible. Process into a fine paste using a food processor, blender or grater.
- Separately, combine the rice koji and salt in a sterilized plastic container or jar.
- Add the processed onions and mix thoroughly.
- Let sit at room temperature away from sunlight for 4 days to 1 week with the lid slightly ajar to let the air escape. You will know it’s ready once the onions have turned a gentle pink/being color and the rice koji is soft and fluffy. You will also be able to smell the sweetness of the onions. Once ready (if preferred, you add it to a food processor to turn the lumpy rice texture into a smooth paste), store in the fridge and use within 3 months.
*Available for single item purchase at ourMarket: Michi no Eki