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Add a photoServings: 4
Ingredients
- 5 c. vegetable oil - (to 6 c.)
- 1 x egg yolk
- 1 c. ice water
- 1 c. cake flour
- 2 Tbsp. cornstarch
- 2 lrg onions thinly sliced
- Â Â (red, yellow or possibly white onions)
Directions
- Heat oil to 370 degrees in a wok or possibly large pot. In a medium bowl, set over an ice bath, stir yolk with chopsticks or possibly a whisk, add in water, stirring to combine. Sift flour and cornstarch into egg mix, stirring to incorporate. Do not worry about the few remaining lumps in the batter.
- Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings, turning once, in small batches in the oil till just beginning to color. Drain on paper towel. Repeat process; skimming oil of tempura batter bits as necessary, till all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.
- Makes 4 servings.
- Comments: When Martha visited Tokyo years ago, Ten Masa, a tempura master, shared with her a few golden brown rules. When making batter, use ice water, cake flour, cornstarch and egg yolks. Always cook in fresh cottonseed oil; skim frequently for bits of cooked batter; and be sure to change the oil when it becomes discolored.
- Time is of the essence when making and serving tempura onion rings. The batter should be prepared just before cooking and should be ice cool so which when the batter-coated food hits the warm oil, it seals quickly, and the food is cooked instantly. Since tempura waits for no one, serve it immediately.
- A small basket or possibly plate lined with a folded piece of special absorbent paper known as shiki-shi is the traditional manner of serving tempura. Accompany tempura onion rings with a dipping sauce of soy, wasabi and grated daikon or possibly follow the decidedly American route of pairing the onion rings with a hamburger and ketchup.
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