Two Ways to Crispy Homemade Onion Rings: Classic and Tempura

Name: Two Ways to Crispy Homemade Onion Rings: Classic and Tempura
Ingredients: onion; 0.75 Šálka mayonnaise; 0.33 Šálka ketchup; 2 PL Dijon mustard; 2 strúčiky garlic; 1 PL dried mushrooms; 2 PL hot sauce; 2 ČL Worcestershire sauce; 2 Šálka all-purpose flour; 2 ČL baking powder; 1 PL smoked paprika; 1 PL garlic powder; 2 ČL salt; 1.5 Šálka whole milk; 1 egg; 1.5 Šálka panko breadcrumbs; oil for frying; 0.75 Šálka filtered water; 1 prúžok kombu seaweed; 0.25 Šálka bonito flakes; 0.25 Šálka sake; 0.25 Šálka mirin; 0.25 Šálka soy sauce; 3 Šálka sparkling water; ice cubes; togarashi seasoning; 1 ČL fresh ginger; 1 PL fresh daikon radish

#onion rings#tempura#tensuyu sauce#frying#Joshua Weissman

Enjoy crispy homemade onion rings prepared two delicious ways: a traditional panko-coated version and a light tempura style served with a flavorful tensuyu dipping sauce. This recipe features a savory dipping sauce and tips for perfectly golden rings every time.

Ingredients extracted via AI

onion0.75 Šálka mayonnaise0.33 Šálka ketchup2 PL Dijon mustard2 strúčiky garlic1 PL dried mushrooms2 PL hot sauce2 ČL Worcestershire sauce2 Šálka all-purpose flour2 ČL baking powder1 PL smoked paprika1 PL garlic powder2 ČL salt1.5 Šálka whole milk1 egg1.5 Šálka panko breadcrumbsoil for frying0.75 Šálka filtered water1 prúžok kombu seaweed0.25 Šálka bonito flakes0.25 Šálka sake0.25 Šálka mirin0.25 Šálka soy sauce3 Šálka sparkling waterice cubestogarashi seasoning1 ČL fresh ginger1 PL fresh daikon radish

Procedure generated via AI

In a medium bowl, combine three-quarters cup mayonnaise, one-third cup ketchup, one tablespoon Dijon mustard, two grated garlic cloves, one tablespoon oyster or oyster mushroom powder (optional), two tablespoons hot sauce, and two teaspoons Worcestershire sauce. Mix thoroughly.
Peel and slice 2 to 3 large yellow onions into rings about 1.25 cm thick. Remove the outer layer and gently separate the rings. Peel off the membrane between the rings to help the batter adhere better.
Set up three bowls for breading: one with flour, one with batter, and one with panko breadcrumbs. To prepare the batter, mix 1 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, and 1½ teaspoons salt. In a separate bowl, whisk together 1½ cups whole milk, 1 egg, and 1 tablespoon mustard. Combine wet ingredients with dry and whisk until smooth.
Coat the onion rings first in flour, shaking off excess, then dip them into the batter. Let excess drip off, then immediately coat them in panko breadcrumbs. Place on a clean tray or plate.
Heat oil in a large pot to 185°C, at least 6 cm deep. Fry onion rings in batches of 4–5 for 2–3 minutes, turning occasionally to ensure even golden color. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Immediately season with salt.
For the tensuyu dipping sauce, bring three-quarters cup filtered water, a 2-inch strip of kombu seaweed, and one-quarter cup bonito flakes to a simmer in a medium pot. Once steaming, remove from heat and steep for 15 minutes.
In a separate pan over medium-high heat, warm one-quarter cup sake until boiling, then ignite the alcohol and let it burn off. Combine the strained kombu and bonito broth with the sake, one-quarter cup mirin, and one-quarter cup soy sauce. Stir well—this is your tensuyu sauce.
Prepare tempura batter by mixing 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 tablespoon salt. In a separate large bowl, gently mix in 3 cups club soda and ice cubes to keep the batter cold.
Cut onions into thicker rings, about 2 to 2.5 cm for tempura. Coat each ring lightly with flour, shaking off excess, then dip into the cold tempura batter. Gently rotate the ring while lowering it into oil heated to 190°C to ensure even coating.
Fry the tempura onion rings for 3–4 minutes, turning occasionally until they are golden brown. Remove with a slotted spoon or chopsticks and drain on a wire rack above a baking sheet. While still hot, sprinkle with salt and a pinch of togarashi (Japanese citrus and pepper seasoning).