Very Special Onion Rings

Crisply fried onion rings are truly an American favorite. In this recipe the addition of Kayanoya Original Dashi Stock Powder, sour cream and hint of cayenne pepper to the batter elevate the flavor of this restaurant regular. The combination of tempura flour, corn starch and rice flour makes the crust wonderfully crisp and the crispiness last for hours. Now you can make rings at home that are even better and tastier than what you find at your local.

4 Servings

One large white onion
3/4 cup tempura flour
3/4 cup corn starch
2 1/2 tbsp rice flour
1 1/2 packets Kayanoya Original Dashi Stock Powder, removed from the packet
About 5 shakes of cayenne pepper
6 tbsp sour cream
3/4 cup cold water
Canola oil

Directions

Heat oil in a deep pot to 350°F.
Peel the onion and cut it into about 1/3-inch thick rings, separating them into individual rings.
In a large bowl, combine the tempura flour, cornstarch, rice flour, Kayanoya Original Dashi Stock Powder, and cayenne pepper. Add the onion rings to the bowl and coat them evenly with the flour mixture. Remove the coated onions from the bowl and set them aside in another bowl.
Add the sour cream and ice-cold water to the flour mixture in [3]. Mix until the batter has a slightly thick consistency. Add the water gradually in three parts to help control the batter’s thickness.
Dip a few onion rings into the batter at a time, ensuring they are well coated, then carefully drop them into the hot oil. Fry until golden brown and crispy, about 8 minutes, flipping the rings a couple of times during frying. Serve hot.