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
3/4 cup cold water
Canola oil

Directions

Heat 3 inches of canola oil in a deep skillet to 340° F.
Peel and cut the onion into 1/3-inch thick rings.
In a large bowl add and mix the tempura flour, corn starch, rice flour, Kayanoya Original Dashi Stock Powder. Add the onion rings to the bowl and toss with the flour mixture. Remove the dusted rings from the bowl and set aside in another bowl.
Add water little by little to [3] and make a thick batter.
Dip the dusted ring one at a time, passing them through the batter. Add the battered ring to the hot oil. Continue adding additional rings until the surface of the oil is half covered. Do not add too many rings at one time. Cook the rings for about 8 minutes, or until golden brown and crispy. Drain the cooked rings on a steel rack. Pass additional rings through the batter and cook to finish cooking all rings. It is best to serve the rings while hot and crisp, but they will remain crisp for several hours after frying.