Ingredients

• 1 large onion, sliced
• ¼ cup reduced sodium soy sauce
• 2/3 cup sake or dry vermouth
• ½ cup water
• ½ cup mirin (sweet rice wine) or cream sherry
• 1 ½ pounds red thin-skinned potatoes, unpeeled, cut into ¼ inch thick slices
• ¼ teaspoon pepper
• 2 teaspoons sugar

Directions

• Directions
• Trim roots and any wilted ends from green onions. Then cut onions into 1-inch lengths, keeping green and white parts separate, set aside.
• Heat oil on a 5 to 6-quart pan over medium high heat. Add half the pork, cook, stirring until well browned (about 10 minutes). Remove from pan and keep warm.
• Repeat with remaining pork. Discard all but 1 tablespoon drippings from pan. Add sliced onion to pan and cook, stirring occasionally until soft (about 7 minutes). Return pork to pan and add soy sauce, sake, water and mirin.
• Bring to a boil, then reduce heat, cover and simmer for 25 minutes. Add potatoes, white part of green onions, pepper and sugar.
• Return to a boil, then reduce heat, cover and simmer until pork and potatoes are tender when pierced (about 25 minutes). Garnish with tops and green onions.