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Ultimate Onion Rings

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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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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