Fried Onion Rings
Onion rings are a popular otsumami, side dish, at fast food restaurants in Japan too!
Photographed by Osamu Enomoto
Calorie count is per serving
Ingredients (Serves about 4)
- 1 onion (small) (200 g)
- Salt, a pinch
- Pepper, to taste
- 1 beaten egg (small)
- 2 tbsp water
- 3 tbsp flour
- 140-200 ml panko(Japanese breadcrumbs)
- Oil for deep-frying, as needed
Cut off the root end and the tip of the onion, then cut into slices (rings) about 1 cm thick. Separate each of the rings and sprinkle them all with salt and pepper.
Make sure to separate the rings carefully, by hand.
In a bowl, mix together the beaten egg and the water. Put the flour into a strong plastic bag or other bag, then put the onion rings in and gently squeeze them to coat with flour. Remove the onion rings and tap off any excess flour. Dip each in the beaten egg, then dredge in panko(Japanese breadcrumbs).
Fill a frying pan to about 1/3 its depth with oil for deep-frying, and heat over medium heat. Test the oil's temperature by dropping a few panko(Japanese breadcrumbs in. If they immediately float (170-180°C) then add 1/4 of the onion rings and fry for 2-3 min, occasionally turning them over with cooking chopsticks. When they are fried to the desired crunchiness, remove from the frying pan and drain off the excess oil. Repeat with the remaining onion rings.