Prepare the Onions: Slice the Vidalia onion into 1/2 inch thick rings and separate them. Gently pat dry.
Make the Tempura Batter: In a bowl, whisk together the Cake flour and Ice water until just combined. Gently fold in the Egg yolk. Do not overmix; a few lumps are okay.
Prepare the Ramen Coating: Combine the crushed Black garlic Ramen noodles, Black sesame seeds, and Shichimi Togarashi in a shallow dish.
Coat the Onion Rings: Dredge each onion ring lightly in the Tempura Batter, then immediately coat in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Grapeseed oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the onion rings in batches for 2-3 minutes, or until golden brown and crispy. Drain on a wire rack.
Make the Yuzu Aioli: In a small bowl, whisk together the Japanese mayonnaise, Yuzu juice, and Yuzu zest.
Serve immediately with the Yuzu Aioli.
Ingredients
4
2 medium500 gVidalia onion-medium, sliced into 1/2 inch rings
Prepare the Onions: Slice the Vidalia onion into 1/2 inch thick rings and separate them. Gently pat dry.
Make the Tempura Batter: In a bowl, whisk together the Cake flour and Ice water until just combined. Gently fold in the Egg yolk. Do not overmix; a few lumps are okay.
Prepare the Ramen Coating: Combine the crushed Black garlic Ramen noodles, Black sesame seeds, and Shichimi Togarashi in a shallow dish.
Coat the Onion Rings: Dredge each onion ring lightly in the Tempura Batter, then immediately coat in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Grapeseed oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the onion rings in batches for 2-3 minutes, or until golden brown and crispy. Drain on a wire rack.
Make the Yuzu Aioli: In a small bowl, whisk together the Japanese mayonnaise, Yuzu juice, and Yuzu zest.
Comments