Shin-tamanegi (new onions) are a seasonal delight that signals the arrival of spring in Japan. Grown over the winter and harvested early in the season, they are known for their high water content, tender texture, and mild sweetness. Unlike regular onions, they have very little pungency, making them ideal for raw dishes like salads and marinades.
New onions start appearing in Japanese supermarkets around February, beginning in Kyushu and gradually spreading north. Though their shelf life is shorter than that of regular onions, their juicy flavor makes them a true springtime treat. They are also rich in allicin, which may help improve circulation and provide antibacterial benefits—especially when eaten raw.
This recipe features juicy pork-wrapped sweet onions seasoned with a sweet and savory soy sauce glaze and a hint of ginger. It’s the perfect springtime dish that pairs beautifully with white rice.
*Note: Regular onions can be used as a substitute if new or sweet onions are unavailable.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 new onion (or sweet onion, such as a Vidalia onion) (cut into 12 wedges)
- 8 oz hinly-sliced pork belly
- salt and pepper (to taste)
- all-purpose flour (as needed)
- 1/2 tbsp. vegetable oil
- toasted sesame seeds (optional)
- A3 tbsp. soy sauce
- A3 tbsp. mirin
- A2 tbsp. sake (or dry white wine)
- A2 tbsp. sugar
- A1/2 tsp. grated ginger (or ginger paste)
INSTRUCTIONS
- 1
Trim off the root end of the onion but leave the stem end intact to prevent the layers from separating.
- 2
Cut the onion into quarters, then slice each quarter into 3 wedges to make 12 wedges in total.
- 3
Wrap each wedge tightly with a slice of pork belly. Season lightly with salt and pepper, then dust both sides with flour.
- 4
Heat vegetable oil in a skillet over medium heat and cook the wrapped onions until browned on both sides.
- 5
Once browned, blot out excess oil with a paper towel. Add the sauce ingredients A (soy sauce, mirin, sake, sugar, and ginger) to the pan and simmer, coating the meat evenly with the glaze.
- 6
Once browned, blot out excess oil with a paper towel. Add the sauce ingredients A (soy sauce, mirin, sake, sugar, and ginger) to the pan and simmer, coating the meat evenly with the glaze.
RecipeID
42
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."