Onion rings are so crispy, so crunchy, so delicious... why not make them two different ways with not one, but two dipping sauces?

SUPPLIES USED:

Blender

Pyrex Measuring Cup

Induction Cooktop

INGREDIENTS:

Onion Dipping Sauce

• 3/4 (180g) cup mayonnaise

• 1/3 cup (80g) ketchup

• 1 Tbsp (15g) dijon mustard

• 2 cloves garlic, grated

• 1 Tbsp (15g) oyster or porcini mushroom powder

• 2 Tbsp (30g) hot sauce

• 2 tsp (8g) worcestershire sauce

Traditional Breaded Onion Rings

• 2-3 large yellow onions

• 1 cup (240g) all purpose flour

• 1 tsp (4g) baking powder

• 1 Tbsp (15g) smoke paprika

• 1 Tbsp (15g) garlic powder

• 1 tsp (4g) kosher salt

• 1 1/2 cup (375ml) whole milk

• 1 egg

• 1 Tbsp (15g) dijon mustard

• 1 to 1 1/2 cup (240-260g) panko bread crumbs

• 1/2 cup (120g) all purpose flour

Tentsuyu Dipping Sauce

• 3/4 cup (177ml) filtered water

• 2 inch strip kombu

• 1/4 (60g) cup bonito flakes

• 1/4 (60g) cup sake

• 1/4 (60g) cup mirin

• 1/4 (60g) cup soy sauce

Tempura Style Onion Ring

• 2-3 large yellow onions

• 3 cup (720g) all purpose flour

• 1 tsp (4g) baking powder

• 1 Tbsp (15g) kosher salt

• 3 cups (710ml) plain club soda

INSTRUCTIONS:

Traditional Onion Rings Method:

1. For the sauce, in a medium bowl add in all ingredients and mix together until fully incorporated.

2. Cut the onions tops off and cut into 1” rings. Peel off the outermost layer and pop out the inside layers for individual rings. Remove any inside membrane from each ring.

3. For the dredge, combine and whisk all-purpose flour, smoked paprika, garlic powder, and kosher into a medium bowl. Separately whisk and fully combine an egg, dijon mustard, and whole milk before mixing into the dry ingredients until fully incorporated.

4. In two separate bowls, add in panko bread crumbs and all-purpose flour.

5. Toss and thoroughly coat onions in the flour, submerge completely in batter, drain on a wire rack before dropping into the panko bread crumbs.

6. Fill a pot with 2.5” of frying oil and heat to 365F. Fry onions in batches for 2-3 minutes. Occasional flip for even browning.

7. Drain on a wire rack set over a baking sheet immediately seasoned with salt.

Tentsuyu Dipping Sauce Method:

1. In a medium pot, combine water, kombu strips, and bonito flakes. Heat over medium heat until just steaming. Remove from heat and let steep for 15 minutes.

2. In a separate pan, heat sake over medium-high heat until boiling. Using a long lighter, or hand-held torch carefully light the sake.

3. Once the alcohol has burned off from the flame (which has died down at this point), carefully pour the sake into a small bowl.

4. In a medium bowl, strain the bonito kombu water and add in the sake, mirin and soy sauce. Stir together.

5. Before serving, grate in ginger and daikon into a small bowl before pouring in the tentsuyu sauce.

Tempura Onion Rings Method:

1. In a large bowl, fill with all dry ingredients before whisking in club soda until combined. Toss in a couple ice cubes to keep cold.

2. Cut the onions tops off and cut into 1” rings. Peel off the outermost layer and pop out the inside layers for individual rings. Remove any inside membrane from each ring.

3. Heat oil to 375F. Toss and coat onion ring in all-purpose flour, dunk in batter, and gently spin the ring when dropping into the oil.

4. Fry for a couple of seconds then spin the onion quickly using chopsticks 3-4 minutes (flip halfway through). Use the other hand to allow excess batter to drizzle onto the onion ring while it spins for a few seconds.

5. Drain on a wire rack set in a rimmed baking sheet immediately seasoned with salt.

6. Rinse and repeat with the remaining onion rings.