Slice the fish cake into squares or strips as preferred.

Slice the onion into thin strips.

Heat oil in a pan and sauté the onion until slightly softened.

Add the fish cake to the pan and stir-fry until golden and the onion becomes translucent.

Reduce heat to low and add mirin to remove any fishy smell.

Drizzle soy sauce around the edges of the pan to infuse flavor.

Turn off the heat and mix in the corn syrup evenly.