Sweet Onions and Pork Marinated in Sweet and Sour Nanban Sauce
In Japan, onions harvest in the spring are considered sweet and less sharp tasting. When you eat raw onions picked in other seasons, you can put them under water for a little while to reduce the sharpness.
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- 1 sweet onion (250 g)Note
Onions shipped right after the spring harvest before they get dry. They are flat, soft, contain more water, without a sharp taste.
- 150 g fresh ham (thinly sliced)
- 2 tbsp rice vinegar
- 2 tbsp dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito flakes.
- 1 1/2 tbsp soy sauce
- 1 tbsp sugar
- 1/2 dried red chili (remove stem and seeds and cut into thin rounds)
- A pinch of salt
- A pinch of pepper
- Potato starch, as needed
- Vegetable oil for frying, as needed
Cut the pork into 4-5 cm lengths. Cut the onion in half along the grain and then into thin slices.
Cutting the onion along the grain makes it crunchier.
Combine the [nanban sauce] ingredients and add the onions.
Marinating the onions removes the bite and enhances the flavor.
Season the pork with salt and pepper and dust both sides with potato starch. Pour vegetable oil into a pot to a height of 2-3 cm. Heat to a high temperature (180°C) and fry the pork.
Dust the pork with potato starch and fry in hot oil till crisp.
Drain and add to the marinade while hot. Marinate to taste.