I’m back to making obento in the mornings. Today I made pork shogayaki and finally figured out something I had never realised before. You can use a daikon grater to turn onion into pulp. Peeled onion grates easily, simple to clean and the pulped onion cooks in no time.

I was very pleased with myself earlier this year when I ditched the vegetable knife and started using the edge of a cheap teaspoon to peel ginger, and this newest discovery is just as satisfying.

I have a double sided Marna Oicia and used the side shown on the left - it even does garlic and ginger (which until today I was using a small Muji wasabi grater for)
Shogayaki sauce just got a heck of a lot easier, all with an implement I barely remembered I had.