Steps

1. Peel the onion (approx. 200g) and slice into 1cm thick rings.
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2. Core the center of the onion rings, separating 8 outer rings.
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3. Finely chop the removed inner onion. [Pro Tip!] For thin onion slices, stack two layers to maintain shape. This helps keep the shape for a beautiful presentation and enjoyable texture.
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4. Place the finely chopped onion in a microwave-safe container.
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5. Cover with plastic wrap and microwave on 600W for 1 minute 30 seconds. [Pro Tip!] Microwaving enhances sweetness and ensures thorough cooking. For regular onions, microwave for 2 minutes.
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6. Drain the microwaved onion in a colander and let it cool down.
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7. In a bowl, combine ground pork (120g), chicken bouillon powder (1 tsp), cooking sake (rice wine) (1 tsp), and potato starch (1 tbsp). Mix until it becomes sticky. [Pro Tip!] Adding potato starch helps the filling bind together easily.
   🕒 01:30
8. Add the cooled chopped onion to the meat mixture and mix well.
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9. Spread plastic wrap on a flat surface and dust with all-purpose flour. [Pro Tip!] Using plastic wrap reduces washing up and allows you to work without getting your hands dirty.
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10. Arrange the prepared onion rings on the plastic wrap.
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11. Stuff the meat mixture into the center of each onion ring and lightly dust the surface with all-purpose flour. [Pro Tip!] Lifting the plastic wrap while dusting with flour helps prevent the shape from collapsing.
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12. Heat oil in a frying pan over medium heat.
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13. In a bowl, beat 1 egg with a pinch of salt and pepper.
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14. Dip the stuffed onion rings into the beaten egg and place them in the hot frying pan.
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15. Cook until browned.
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16. Flip the onion rings once browned on one side.
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17. Cover with a lid and steam-heat over low-medium heat for 2 minutes.
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18. Dip in the remaining beaten egg and cook until browned on both sides. [Pro Tip!] Coating with all-purpose flour and egg before frying creates a voluminous and delicious finish.
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19. Use up all the egg and remove from heat once both sides are browned.
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20. Transfer to a plate and serve.
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