Steps

1. Peel the onion.
   🕒 00:36
2. Cut off the top of the onion and core the root end with a knife.
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3. Place a wet towel under the bowl and thinly slice the onion with a slicer without cutting it in half.
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4. Slice as thinly as possible, and add the remaining part to the bowl as is.
   🕒 02:27
5. Sprinkle 1 pinch of salt, 2 pinches of sugar, and 30g of potato starch onto the sliced onions in the bowl.
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6. Gently mix everything together and let it sit for 5 minutes.
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7. After resting, check that moisture has appeared and the mixture is becoming viscous. Mix lightly again to distribute the moisture and potato starch.
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8. Heat vegetable oil as needed in a frying pan over low heat.
   🕒 05:10
9. Once the pan is heated, spread the onions thinly in a circular shape and fry over low heat for 3-4 minutes. Ensure the oil is evenly distributed. [Key Tip] The sugars in the onion can easily burn over high heat, so cook slowly and gently over low heat.
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10. Once one side is lightly golden brown, flip and fry the other side over low heat for 2-3 minutes.
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11. Gently press down with a spatula while frying.
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12. Finally, fry the surface to achieve a crispy texture.
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13. Once both sides are nicely browned, it's done.
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14. Fry the remaining onions in the same way. Remove any burnt bits from the pan and add vegetable oil as needed if necessary. [Key Tip] The sugars in the onion can burn easily, but don't worry, the burnt bits also add sweetness. The more thoroughly it's cooked, the more tender and delicious the inside will be.
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15. Plate and serve with ponzu sauce as desired.
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