Spring Cabbage Rice Ball
Japanese Chicken Rice
Grilled Brussels Sprouts
Spinach and Ham Omelet
Cook
30 min
Instructions
Step 1
Heat oil in a deep pot to 350°F.
Step 2
Peel the onion and cut it into about 1/3-inch thick rings, separating them into individual rings.
Step 3
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.
Step 4
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.
Step 5
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.
