Sliced Onion with Umeboshi

Sliced Onion with Umeboshi

This is non-pungent sliced onion. The sourness of umeboshi is tasty.

Ingredients: 2 servings

Bonito flakes
To taste
Mentsuyu (3x concentrate)
2 teaspoons


1. Slice the onion at right angles with fiber.
2. Spread the sliced onion into a basket, and leave more than 20 minutes.
3. Remove the seed of umeboshi, and chop finely to make paste.
4. Serve the onion from Step 2 onto a plate, put the umeboshi from Step 3 around, and put the bonito flakes in the centre. Pour the noodle dipping sauce and done.

Story Behind this Recipe

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.