【Japanese cooking】 Crispy Fried Onion Rings Recipe 【簡単⭐︎サクサク⭐︎食べたら止まらない】オニオンリング
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Onion rings are a classic American side dish, often served at diners and fast-food restaurants. They symbolize comfort food and indulgence, with their crispy exterior and sweet onion flavor. While they have roots in various cultures, they gained popularity in the U.S. during the 20th century and have since become a staple in casual dining. Today, variations include different seasonings and batters, appealing to diverse tastes around the globe.
Ingredients
- ●onions
- ●all-purpose flour
- ●cornstarch
- ●baking powder
- ●salt
- ●black pepper
- ●paprika
- ●buttermilk
- ●egg
- ●breadcrumbs
- ●oil
Instructions
- 1Slice onions into thick rings and separate them.
- 2In a bowl, combine flour, cornstarch, baking powder, salt, black pepper, and paprika.
- 3In another bowl, whisk together buttermilk and egg until smooth.
- 4Dip each onion ring into the flour mixture, coating well, then into the buttermilk mixture, and back into the flour mixture.
- 5Place the coated rings on a wire rack to rest for 10 minutes.
- 6Heat oil in a deep-fryer or large pot to 350°F.
- 7Carefully add onion rings to the hot oil in batches, avoiding overcrowding.
- 8Fry until golden brown, about 3-4 minutes, turning occasionally.
- 9Remove rings with a slotted spoon and drain on paper towels.
- 10Season with additional salt while hot and serve immediately.
Ingredient Alternatives
buttermilk
Healthier: Greek yogurt
Cheaper: milk + vinegar
Greek yogurt adds creaminess with fewer calories.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber and nutrients.
breadcrumbs
Healthier: panko breadcrumbs
Cheaper: crushed crackers
Panko provides a lighter, crispier texture.
cornstarch
Healthier: arrowroot powder
Cheaper: potato starch
Arrowroot is a gluten-free thickener.
Techniques
coatingfrying
Equipment
deep-fryermixing bowlswhiskwire rackslotted spoonpaper towels
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Onion RingsFried Onions
Karaage is a popular Japanese dish that consists of marinated fried chicken, often served as a main dish or in bento boxes. It is characterized by its crispy exterior and juicy interior, typically made with soy sauce, ginger, and garlic. The dish has roots in Japanese home cooking and is enjoyed in various settings, from casual meals to izakayas (Japanese pubs).
Ingredients
- ●chicken thighs
- ●soy sauce
- ●ginger
- ●garlic
- ●sake
- ●potato starch
- ●vegetable oil
- ●green onions
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2Marinate chicken in soy sauce, ginger, garlic, and sake for at least 30 minutes.
- 3Drain excess marinade from chicken.
- 4Coat chicken pieces in potato starch evenly.
- 5Heat vegetable oil in a deep pan to 170°C (340°F).
- 6Fry chicken in batches until golden brown and cooked through, about 5-7 minutes.
- 7Remove chicken and drain on paper towels.
- 8Garnish with chopped green onions before serving.
Ingredient Alternatives
chicken thighs
Healthier: chicken breast
Cheaper: chicken drumsticks
Chicken breast is lower in fat, while drumsticks are often cheaper.
potato starch
Healthier: cornstarch
Cheaper: all-purpose flour
Cornstarch is a healthier alternative, while all-purpose flour is more budget-friendly.
Techniques
marinatingfryingdraining
Equipment
deep panmixing bowltongspaper towels
🌶️🌶️🌶️LowContains Alcoholsoygluten
Also Known As
Japanese Fried ChickenKara-age
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1 cup all-purpose flour
- ●2 large eggs
- ●2 cups panko breadcrumbs
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●Vegetable oil for frying
- ●Lemon wedges for serving
- ●Tonkatsu sauce for serving
Instructions
- 1In a bowl, season the shrimp with salt, black pepper, garlic powder, and paprika. Set aside.
- 2Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3Dredge each shrimp in flour, shaking off the excess.
- 4Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
- 5Coat the shrimp in panko breadcrumbs, pressing gently to adhere the crumbs.
- 6In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot.
- 7Carefully add the shrimp to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- 8Remove the shrimp from the oil and drain on paper towels.
- 9Serve hot with lemon wedges and tonkatsu sauce for dipping.
Equipment
Large skilletShallow dishes for breadingPaper towelsTongs
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1/4 cup soy sauce
- ●2 tbsp sake
- ●1 tbsp mirin
- ●1 clove garlic, minced
- ●1 tsp ginger, grated
- ●1/2 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●oil for frying
Instructions
- 1Cut the chicken thighs into bite-sized pieces and place them in a bowl.
- 2In a separate bowl, mix together the soy sauce, sake, mirin, garlic, and ginger.
- 3Pour the marinade over the chicken and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 4In a shallow dish, combine the flour, cornstarch, salt, and black pepper.
- 5Heat oil in a deep frying pan or pot to 350°F (175°C).
- 6Remove the chicken from the marinade, allowing excess liquid to drip off.
- 7Dredge each piece of chicken in the flour mixture, ensuring they are well coated.
- 8Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
- 9Fry for about 5-7 minutes or until golden brown and cooked through, turning occasionally.
- 10Remove the chicken from the oil and drain on paper towels.
- 11Serve hot with lemon wedges and dipping sauce, if desired.
Equipment
mixing bowlshallow dishdeep frying pantongspaper towels
Ingredients
- ●4 boneless pork loin chops (about 1 inch thick)
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 cup panko breadcrumbs
- ●Vegetable oil for frying
- ●Tonkatsu sauce (for serving)
- ●Shredded cabbage (for serving)
Instructions
- 1Pat the pork chops dry with paper towels.
- 2Season both sides of the pork chops with salt and black pepper.
- 3Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- 4Dredge each pork chop in flour, shaking off excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 5In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot (about 350°F or 175°C).
- 6Carefully add the breaded pork chops to the hot oil, cooking in batches if necessary to avoid overcrowding.
- 7Fry the pork chops for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).
- 8Remove the pork chops from the oil and drain on paper towels.
- 9Slice the tonkatsu into strips and serve with tonkatsu sauce and shredded cabbage.
Equipment
Shallow dishes for breadingSkillet or frying panTongsPaper towels
Ingredients
- ●2 medium burdock roots (gobo)
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1 cup cold water
- ●Vegetable oil for frying
Instructions
- 1Wash and peel the burdock roots under running water to remove any dirt.
- 2Cut the burdock roots into thin matchstick-sized pieces (about 2-3 inches long).
- 3Soak the cut burdock in cold water for about 10 minutes to remove excess bitterness, then drain.
- 4In a mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 5Gradually add cold water to the dry ingredients, whisking until you have a smooth batter.
- 6Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
- 7Dip the soaked burdock pieces into the batter, ensuring they are well coated.
- 8Carefully drop the battered burdock into the hot oil, frying in batches to avoid overcrowding.
- 9Fry until golden brown and crispy, about 3-4 minutes, then remove with a slotted spoon and drain on paper towels.
- 10Serve hot as a snack or appetizer, optionally with a dipping sauce.
Equipment
Deep frying panSlotted spoonMixing bowlWhiskPaper towels
pescatarian
Ingredients
- ●4 cups water
- ●1 piece kombu (dried kelp), about 10 cm
- ●1 cup bonito flakes (katsuobushi)
- ●1/2 tsp salt
Instructions
- 1In a pot, combine the water and kombu. Let it soak for about 30 minutes to an hour.
- 2After soaking, slowly heat the pot over medium heat. Just before the water starts to boil, remove the kombu.
- 3Once the water is about to boil, add the bonito flakes to the pot.
- 4Allow the mixture to come to a gentle boil, then reduce the heat and simmer for about 5 minutes.
- 5Remove the pot from heat and let the bonito flakes settle to the bottom for a few minutes.
- 6Strain the broth through a fine-mesh sieve or cheesecloth into another pot or bowl, discarding the bonito flakes.
- 7Add salt to taste, stirring to dissolve.
- 8Your dashi broth is now ready to use in soups, sauces, or other dishes.
Equipment
potfine-mesh sievecheesecloth
Ingredients
- ●4 cups dashi broth
- ●1/4 cup miso paste
- ●1/2 cup silken tofu, cubed
- ●1/4 cup green onions, sliced
- ●1/4 cup wakame seaweed, rehydrated
- ●1 tsp soy sauce (optional)
Instructions
- 1In a pot, bring the dashi broth to a gentle simmer over medium heat.
- 2Add the rehydrated wakame seaweed to the pot and let it simmer for about 2 minutes.
- 3In a small bowl, mix the miso paste with a ladle of hot dashi broth until smooth.
- 4Reduce the heat to low and stir the miso mixture back into the pot, ensuring it does not boil.
- 5Add the cubed silken tofu to the pot and gently stir to combine.
- 6Allow the soup to heat through for another 2-3 minutes without boiling.
- 7Taste the soup and add soy sauce if desired for extra flavor.
- 8Remove from heat and stir in the sliced green onions just before serving.
- 9Serve hot in bowls and enjoy your classic miso soup.
Equipment
potladlesmall bowl
Ingredients
- ●4 pieces of white fish fillets (such as cod or tilapia)
- ●1/2 cup soy sauce
- ●1/4 cup water
- ●1/4 cup sugar
- ●2 tablespoons rice vinegar
- ●2 cloves garlic, minced
- ●1 teaspoon ginger, grated
- ●2 green onions, chopped (for garnish)
- ●1 tablespoon sesame oil
Instructions
- 1In a medium bowl, mix together soy sauce, water, sugar, rice vinegar, garlic, and ginger until the sugar is dissolved.
- 2In a large skillet, heat sesame oil over medium heat.
- 3Add the fish fillets to the skillet and pour the soy sauce mixture over them.
- 4Bring the mixture to a simmer, then reduce the heat to low.
- 5Cover the skillet and let the fish simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 6Carefully remove the fish from the skillet and place on a serving platter.
- 7Increase the heat to medium-high and let the sauce boil for a few minutes until it thickens slightly.
- 8Pour the thickened sauce over the fish fillets.
- 9Garnish with chopped green onions before serving.
Equipment
large skilletmedium bowlspatula
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium turnips
- ●1/4 cup rice vinegar
- ●1/4 cup water
- ●2 tablespoons sugar
- ●1 teaspoon salt
- ●1/2 teaspoon soy sauce (optional)
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1Peel the turnips and slice them thinly using a mandoline or sharp knife.
- 2In a bowl, combine rice vinegar, water, sugar, salt, and soy sauce (if using). Stir until the sugar and salt are dissolved.
- 3Add the sliced turnips to the bowl and mix well to ensure they are coated in the pickling liquid.
- 4If you like a bit of heat, add red pepper flakes to the mixture.
- 5Transfer the turnip slices and pickling liquid to a clean jar or container with a lid.
- 6Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop.
- 7After 24 hours, the pickled turnips are ready to eat. They can be stored in the refrigerator for up to 2 weeks.
Equipment
Mandoline slicer or sharp knifeMixing bowlJar or container with lid
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