Japanese cuisine is known for its unique flavors and ingredients, and one aspect that captures this essence perfectly is Japanese pickled onions.
As someone who loves exploring various food cultures, I’ve tried different pickle recipes and found a special fondness for this Japanese classic.
This recipe brings together simple ingredients like onions, rice vinegar, salt, sugar, and soy sauce, which results in a satisfying combination of tangy, sweet, and savory flavors.
Japanese Pickled Onions Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 medium Red Onion
- 7 ounces Rice Vinegar
- 5 ounces Water
- 2-3 tbsp Mirin
- 1 tbsp Sea Salt- It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1 tsp Sugar- I typically use 1 tablespoon but since we are using Mirin, we want to adjust for the sweetness
- 1-2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/2 tsp Sansho Pepper
- 1 clove Garlic
- 1/2 tsp ground ginger
Instructions
- Thinly slice enough red onions (half moons) to fill your 16 oz jar. The thinner the slices, the faster they will pickle and the more flavors they will absorb.
- Place onions, one garlic clove (sliced or crushed for more flavor infusion) 1 to 2 tablespoons of soy sauce, and sesame oil into your jar.
- In a saucepan, mix 7 ounces of rice vinegar, 5 ounces of water, 2-3 tablespoons of mirin, 1 tablespoon of salt, 1 tbsp of sugar, ½ teaspoon of ground ginger, and ½ teaspoon of sansho pepper. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Pour the brine over the onions in the jar, ensuring the onions are fully submerged. If not, gently press them down and add more brine.
- Set aside the uncovered jars and allow them to cool to room temperature, typically 1-2 hours. Once cooled, cover and place jars inside the refrigerator.
- Store the jars in the refrigerator for at least 24 hours to allow the flavors to develop. Your pickled onions will become more flavorful over time and can be stored in the fridge for 2-3 weeks.
Notes
Nutrition
Meals and Side Dishes That Pair Well With Japanese Pickled Onions
When I bring Japanese pickled onions to the table, I’m always excited to share the different meals that go perfectly with this tangy treat. The versatility of pickled onions is unmatched, and they can enhance a variety of dishes with their bright flavor profile.
Grilled Fish: There’s nothing quite like a well-seasoned piece of fish right off the grill. The smoky flavors beautifully contrast with the zesty bite of pickled onions
Teriyaki Chicken: The sweet and savory elements of teriyaki meld with this recipe in a way that can only be described as a dance of flavors.
Sushi Rolls: Adding to a sushi roll can give it an extra layer of complexity, complementing the delicate taste of fresh fish and rice.
Bento Boxes: When I pack my bento for lunch, the inclusion of pickled onions provides a refreshing palate cleanser between bites of my other favorite Japanese dishes.
BBQ: The sharpness of Japanese pickled onions cuts through the richness of barbecued meats, balancing every bite with a hit of acidity.
Elevate Your Japanese Pickled Red Onions with These Flavorful Spices
Pickled red onions offer a wonderful opportunity to experiment with flavors.
While the classic recipe is a delight in itself, the addition of various spices can transform your pickles into a personalized masterpiece.
Below, I’ve compiled a list of spices that blend beautifully with the subtle tang and sweetness of pickled onions.
While the delicate flavors of our ‘Japanese Pickled Onions’ offer a taste of the Far East, shift gears and savor the tangy twist in ‘Citrus Pickled Onions’!
- Star Anise: Adds a sweet, licorice-like flavor, great for a unique aromatic touch.
- Mustard Seeds: For a tangy and slightly spicy flavor, yellow mustard seeds are a good choice.
- Coriander Seeds: These seeds provide a warm, citrusy note that can enhance the overall flavor profile.
- Fennel Seeds: Offering a sweet, anise-like taste, fennel seeds can add complexity to the pickling brine.
- Bay Leaves: A classic pickling spice, bay leaves impart a subtle herbal flavor.
- Cinnamon Stick: Adds a sweet, woody aroma and is especially good in combination with star anise.
- Cloves: They offer a strong, sweet, and slightly bitter flavor. Use sparingly as they can overpower other flavors.
- Cardamom Pods: These add a sweet, floral flavor and work well with cinnamon and cloves.
- Black Peppercorns: For a classic peppery bite, black peppercorns are a versatile addition.
- Dill Seeds or Weed: Common in pickling, dill seeds add a slightly grassy and anise-like flavor, while dill weed offers a fresh, green taste.
I love the art of pickling and I encourage you to dive into it with your unique spin. Experimenting with different spices and aromatics is the key to making each batch uniquely yours.
And don’t forget, the type of vinegar you choose adds its own distinct flavor to your recipe.
For more detailed insights into vinegar varieties and flavor profiles, check out my vinegar guide!
Join Our Flavorful Journey!
Dive into the vibrant world of pickling with us! I’m always excited to hear how your pickled fruits and vegetables turn out.
Whether they’re a new favorite in your household or you’ve added a creative twist with different spices, your stories are what make this journey so rewarding.
Connect with us in our shared love for unique and delicious flavors. Share your pickling triumphs, ask questions, or exchange tips – together, we’re building a community passionate about pickling.
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