Trim onion ends and peel; remove all green skin and membrane. Cut into 1/2-inch rings; carefully separate. Place onion rings in non-reactive container. Pour teriyaki marinade over onions. Cover and refrigerate a minimum of 24 hours.
Using one hand (keeping the other hand clean to work with), remove marinated onions and dredge in flour. Shake off excess. Dip into buttermilk and dredge in panko. Shake off excess. Place on parchment paper-lined sheet pans. Immediately freeze.
For each serving, to order: In deep fryer, heat oil to 350 to 360°F. Add frozen onion rings in batches and fry until golden brown. (Maintain oil temperature for even cooking.) Drain well.
Serve with teriyaki honey and pineapple glaze as a dipping sauce. Garnish plate with pineapple wedge, ti-leaf dendribiuum and orchid, if desired.
Grand Prize Winner, Kikkoman "Take the Moolah and Hula" Teriyaki recipe contest! Submitted by Dave Moonan of Descanso Beach Club, Avalon, California.
