A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available at Asian grocery stores, it is very easy to make at home under the sun or in the oven using remaining heat after cooking other dishes. Being homemade translates into flexibility — using minimum oil and no additional salt in this case. Shallots and garlic can be prepared in the same way.
Whole recipe (21 g):
97 calories; 2.1 g protein; 2.2 g fat; 18.7 g carbohydrate; 15.3 g net carbs; 4 mg sodium; 2 mg cholesterol; 3.4 g fiber; 318 mg potassium
1 onion (237 g in photo; 212 g after peeling and removing top & bottom ends)
1/2 tsp white sesame oil (not in photo)
Skin, cut off top and bottom ends of onion, cut in half vertically, cut each half sideways, and thinly slice.
Spread onion slices on a tray without overlapping, and dry under the sun.
It takes 1-2 days in dry weather to reach 10% of the original weight.
Optionally, place onion slices on baking sheet and place in oven.
Transfer dried onion slices into a microwaveable container.
Swirl in oil, and mix well.
Microwave for 30 seconds (1000 w) until golden, removing from microwave and mixing from time to time.
Completely cool, and store in a jar.
- When drying onion slices, aim for about 10% of the original weight (after peeling and cutting off top & bottom ends).
- When put in an oven that has been turned off after cooking something else at 400C/200F, onion slices become very dry in 2 hours. The photo at right shows dried results where onion’s weight has been reduced to 8%.
- Any oil, ideally one with a neutral taste, works fine.
Recipe with fruraido onion chippu
- Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad
(Last updated: June 27, 2018)