Ingredients
- 1 large sweet onion or Spanish onion (about 450 g)
- 1 teaspoon kombu dashi granules or mushroom stock powder (optional)
- 1 garlic clove, minced
- 1 tablespoon vegan butter or margarine
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon water
- 1/2 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 1 tablespoon cooking oil for frying
Instructions
- Slice the onion into thick rounds about 3–4 cm thick.
- Place the onion slices in a microwave-safe dish and sprinkle with kombu dashi granules if using.
- Cover and microwave for 1 1/2 to 2 minutes per side until mostly tender and slightly translucent.
- Heat the cooking oil in a large skillet over medium-high heat.
- Add the onion rounds and cook for about 1 minute until charred on the bottom.
- Flip the onions carefully and cook the other side for another minute.
- Push the onions to one side of the skillet. Add the garlic, mirin, and sake to the empty side and cook for about 20 seconds.
- Add the soy sauce, sugar, water, and vegan butter. Stir gently until combined.
- Spoon the sauce over the onions and simmer until slightly thickened.
- Flip the onions once more and coat them evenly in the glaze.
- Cook for another minute until glossy and caramelized.
- Season lightly with salt and black pepper if needed and serve immediately.
Notes
- Keep onion slices thick so they hold their shape during cooking.
- Sweet onions or Spanish onions work best for natural sweetness.
- Use tamari for a gluten-free version.
- Add sesame seeds or green onions for extra flavor and garnish.
- Serve over steamed rice or alongside grilled vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
