(24 (8-oz) servings)
12 pounds Jumbo or colossal-size sweet yellow onions
1 gallon, 1 quart KIKKOMAN Teriyaki Marinade and Sauce
2 pounds, 8 ouncesAll-purpose flour
4 pounds KIKKOMAN Panko (Japanese Toasted Bread Crumbs)
1 gallon, 1 quart Buttermilk
Peanut or canola oil as needed for frying
2 quarts, 1 cup KIKKOMAN Teriyaki Baste & Glaze with Honey & Pineapple
Fresh pineapple wedge, ti-leaf, dendrobium orchid As desired
Trim onion ends and peel; remove all green skin and membrane. Cut crosswise into 1/2-inch thick slices; carefully separate into rings. Place onion in non-reactive container. Pour teriyaki marinade over onion. Cover and chill at least 24 hours. Remove onion rings from marinade; dredge in flour, shaking off any excess flour. Dip into buttermilk, then into panko, coating well. Shake off excess. Place on parchment paper-lined sheet pans. Freeze immediately. For each serving, to order: In deep fryer, heat oil to 350 to 360°F. In batches, add frozen onion rings; fry until golden brown. (Maintain oil temperature for even cooking.) Drain well. Serve with 3 ounces teriyaki honey and pineapple glaze for dipping. Garnish plate with pineapple, ti leaf and orchid, as desired.
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