‘Okaka’ is another name for ‘Katsuobushi (dried, fermented, and smoked Bonito) shavings’, that is popularly used for many Japanese dishes. When Onions are in season, juicy and sweet fresh Onions are often consumed in ‘Okaka-ae’ which is a dish of very thinly sliced Onion mixed with ‘Okaka’ and seasoned with Soy Sauce.
I added left-over Watercress thick stems to it as both Onion and Watercress have peppery flavour. Children probably don’t enjoy this dish, but for grownups, it is very nice with sake or cold beer as ‘Onion Okaka-ae’ is a popular Izakaya dish.
1 to 2 Servings
Watercress Stems *from 1 bunch
Onion 1/2 *very thinly sliced
Okaka/Katsuobushi (Bonito Flakes) 1 to 2 sachets, 2.5 to 5g
Soy Sauce 1 teaspoon or as required
Toasted Sesame Seeds for topping
Nori for topping
- When you used only sprigs of Watercress for a dish, do not waste the thick stems. Those stems are perfect for this dish. Naturally you can use sprigs as well. Cut to 3 to 4cm length.
- If sliced onion is very peppery, rinse with cold water and drain well.
- Place Watercress and Onion in a bowl, add ‘Okaka/Katsuobushi’ and mix well to combine. Season with Soy Sauce.
- Place some Toasted Sesame Seeds and Nori on top and enjoy.