Macrobiotic ^^ Onion and Wakame Seaweed Tossed with Plum Vinegar

1. 1

   Peel the skin of the onion, then slice thinly.

2. 2

   If the onion is spicy, soak in water, then drain.

3. 3

   Put the onion slices in a bowl, add 1 tablespoon ume vinegar, rub it into the onion with your hands, then let sit.

4. 4

   Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.

5. 5

   Squeeze out the excess water from the onion, then add 1 teaspoon ume vinegar.

6. 6

   Add the wakame and sesame seeds.

7. 7

   Garnish with shiso leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.