Thank you Hiroyuki, so no other sauce apart from mayonnaise? (By the way I go crazy for the Japanese mayonnaise, at first I didn't want to buy it and thought it was in the shop just for nostalgic Japanese who live here, but then I discovered it's completely different from the French one I buy. I have an impression it tastes as is there was already a hard boiled egg yolk in it... I know there isn't! Must be the Japanese mustard). I have started to soak onions and found it excellent for certain dishes (like the shiso and tomato salad) where the onion taste might be too overwhelming... I will certainly make this recipe. Maybe even today for lunch!
HIroyuki. This is very interesting to compare mayonnaise all around the world. It is made now in most countries and every country has a different one. The Japanese is a bit more lively and spicy. The Swiss one is simply awful (I know I have already said the Swiss butter is awful, but it's true, well they make up for this with chocolate and gruyère ;-) ) It is really bland and has a very chemical aftertaste. The French mayonnaise is not sweeter than the Japanese, it's very good and has a lot of taste. It's different, I really couldn't say which one is better (now I am crazy for the Japanese one because it's new to me). Of course the best one is made at home, but I make it very rarely - one yolk gives a huge amount of mayonnaise which has to be consumed quite quickly.
Hiroyuki, I have just had your onion salad as a side dish! It was delicious and so surprising in taste. I have put lots of katsuobushi in it. It combined so well with the onions... I'll make it once more before posting though, because I haven't really arranged it nicely and it looked scary ;-) Thank you for the idea!
Well, actually I have bought two very exotic looking ceramic bowls in a Japanese shop (they look exotic to me, of course). They are black and have thin vertical strips of a slightly lighter inside. I really think they are beautiful, but it's not a good idea for photos without any lively-coloured food inside...
12 comments:
Hiroyuki, this salad looks delicious! I have never seen it anywhere! Have you put anything else apart from onions, katsuobushi and mayonnaise?
Sissi: No, I like the simple flavor of these three. You can also add cucumbers, tomatoes, shiso, pork, chicken, etc.
I don't want to soak the onion slices in cold water, but I have to because of my daughter.
I'm thinking of combined taste from these three:
katsuobushi + ponzu + mayo
（（ ゜ Д゜）！
It must be Japanese-style Tartare sauce!（笑）
http://en.wikipedia.org/wiki/Tartare_sauce
Thank you Hiroyuki, so no other sauce apart from mayonnaise? (By the way I go crazy for the Japanese mayonnaise, at first I didn't want to buy it and thought it was in the shop just for nostalgic Japanese who live here, but then I discovered it's completely different from the French one I buy. I have an impression it tastes as is there was already a hard boiled egg yolk in it... I know there isn't! Must be the Japanese mustard).
I have started to soak onions and found it excellent for certain dishes (like the shiso and tomato salad) where the onion taste might be too overwhelming...
I will certainly make this recipe. Maybe even today for lunch!
Sorry, of course you add ponzu as you mentioned? (I have bought some ponzu recently so I have everything I need for this salad).
fred: To make the sauce look like tartar sauce, you may need to add some chopped naga negi, cucumber nukazuke (laugh)..., and okara, too!
Sissi: The small plate in the photo already contains some (well, a lot of) ponzu.
I understand that the mayo in the United States is much sweeter than the Japanese. I wonder what the mayo in Europe tastes like.
HIroyuki. This is very interesting to compare mayonnaise all around the world. It is made now in most countries and every country has a different one.
The Japanese is a bit more lively and spicy.
The Swiss one is simply awful (I know I have already said the Swiss butter is awful, but it's true, well they make up for this with chocolate and gruyère ;-) ) It is really bland and has a very chemical aftertaste.
The French mayonnaise is not sweeter than the Japanese, it's very good and has a lot of taste. It's different, I really couldn't say which one is better (now I am crazy for the Japanese one because it's new to me).
Of course the best one is made at home, but I make it very rarely - one yolk gives a huge amount of mayonnaise which has to be consumed quite quickly.
Hiroyuki, I have just had your onion salad as a side dish! It was delicious and so surprising in taste. I have put lots of katsuobushi in it. It combined so well with the onions... I'll make it once more before posting though, because I haven't really arranged it nicely and it looked scary ;-)
Thank you for the idea!
Sissi: I wanted to see your scary-looking salad! (laugh)
You must be kidding!
┐(´ー｀)┌
Well, actually I have bought two very exotic looking ceramic bowls in a Japanese shop (they look exotic to me, of course). They are black and have thin vertical strips of a slightly lighter inside. I really think they are beautiful, but it's not a good idea for photos without any lively-coloured food inside...
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