Sweated Onions.
Guys I've just discovered something actually freaking magical.
First I was trying to do apparently teriyaki chicken right, marinate breast (apparently thighs absorb more so I should've used that) chicken in soy sauce, dashi, mirin, and a pepper and let it sit for a few hours in the fridge. Then it was searing time and I used a stainless steel pan with olive oil.
The chicken went well (minus the woody breast I didn't notice), but then I decided with the fond to make a pan sauce. Downside is some of the seasoning I added burnt onto the pan so some of it was black so I rushed it with onions and butter and used mirin to reduce it. At first I was worried it was gonna taste terrible because there was a black kinda molasses like liquid now. I mixed the onions and tried it and it had this thick smokey sweetness I've never had before, I added salt and a splash of vinegar and some more dashi and it might genuinely be one of my favourite new sauces.
Does anyone know what happened so I can recreate this with other ingredients and maybe any other fun things to do with onions?