Ooo, that sounds nice! I'll have to try that out sometime. I'm pretty sure I can get all of the ingredients but I'm wondering if tsp and tbsp are the same size in Japan as they are in America. That's something I'll have to look into! Thanks for the recipe.

By the way, my beginner's cookbook recommends soaking cut onions in cold water for at least 10 min. before serving if you're going to eat them raw. I guess that takes a lot of the bite out of them. Do you do that or do you recommend keeping the onions strong since it's meant to be spicy?