Hiroko Shimbo

Pan-Fried Sweet Onion with Tamari

Yaki-tamanegi

Preparation info
  • Yields

    2

    servings as a side dish
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

This onion dish is so simple that it hardly needs a recipe. Juicy, sweet onions and good-quality tamari are the keys to success here.

Ingredients

  • 2 large sweet onions
  • Tamari

Method

Peel the onion, and cut it into ½-inch-thick rounds. Do not separate the rings; the slices should maintain their shape throughout the cooking. Heat a large, heavy-bottomed skillet over medium heat. Reduce the heat to low, and lay the onion slices in the skillet. No oil is required. Cook the onion slices until the bottoms are browned and the onions are cooked 40 percent through.

Carefull