1 T cornstarch
1 long onion, cut the white section in thin diagonal slices, use the green part in the sauce
approximately 1½ t canola oil
Mix together for the sauce:
½ t salt
½ chicken bouillon cube, mashed
1 T sesame oil
1½ T water
1½ T sake
1½ T lemon juice
minced green part of long onion
1-2 cloves garlic, finely minced
Mix the cornstarch into the meat. Put a little canola oil and sesame oil in a frying pan and heat. Stir-fry the onion and pork, making sure the meat doesn't stick together. Add the cut white long onions when the pork is almost cooked and cook a little more.
Add the sauce and stir. Cover and simmer for a minute or so.
Serve on rice. Top with black pepper and sesame seeds.