Experience the burst of sweetness from fresh onions in this incredibly easy and delicious snack recipe. These salt and seaweed onion rings, crisped to perfection, are also a great addition to lunchboxes. Enjoy the simple, seasonal flavor of new onions.
Ingredients
Main Ingredients (2 servings)
- 1 new onion (approx. 200-250g)
- 1 egg
- 50g all-purpose flour
- Frying oil
- All-purpose flour (for dusting, to taste)
Seasonings
- [A] 2 tsp Aonori (Dried Green Seaweed)
- [A] 1/4 tsp salt
- 4 tbsp water
Steps
- Trim the ends off 1 new onion (approx. 200-250g) and peel.
- Cut the new onion in half.
- Place each half cut-side down and insert toothpicks firmly to the bottom, dividing each half into 4 wedges. (This is the key!) This will help the onion hold its shape for a neat finish.
- Slice into wedges by inserting a knife between the toothpicks.
- Lightly coat the cut surfaces of the onion wedges with all-purpose flour (for dusting, to taste). (This is the key!) This helps the batter adhere better.
- In a bowl, whisk together 1 egg and 4 tbsp water until combined.
- In another bowl, mix together 50g all-purpose flour, 2 tsp Aonori (Dried Green Seaweed), and 1/4 tsp salt.
- Heat about 2cm of frying oil in a pan over medium heat to 170°C (bubbles should form around a chopstick when inserted).
- Hold the onion wedges by the toothpicks, dip them into the egg mixture from step 6, then into the flour mixture from step 7, shaking off any excess batter before carefully placing them into the hot oil. (This is the key!) The toothpicks make them easy to handle and coat.
- Fry for about 1.5 to 2 minutes per side, for a total of 3 to 4 minutes, until golden brown and crispy. Remove any tempura bits that float up during frying.
- Once fried, remove from the oil and drain on a wire rack or paper towels.
- Once drained, arrange on a plate.
- Serve with salt, mentsuyu (noodle soup base), or sauce, if desired.
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